Virgin Australia Voyeur — December 2017

Experience

146 VIRGIN AUSTRALIA DECEMBER 2017

VIRGIN AUSTRALIA RESIDENT CHEF LUKE MANGAN SAYS:

This ham recipe has become a bit of a family tradition and I like to serve the

snow pea salad on the side for some crunch, giving it a bit of an Asian twist.

As the ham is already cooked, the purpose of glazing is to add your own flavour

notes. Depending on the size of the ham, reduce or increase the cooking time

until you are happy with the caramelisation. To speed things up, you can score

and stud ham flesh 24 hours ahead of time then cover with the removed skin.

Cover with plastic wrap and refrigerate until ready to glaze and cook.

Glazed ham is a staple

on many Christmas dinner

tables. But why not lighten

the meal with a fresh salad

that smacks of summer?

Glazed ham with snow

pea & almond salad

Serves 12

5kg cooked leg ham or picnic ham

2 tbsp whole cloves

440ml Guinness draught beer

1 cup maple syrup

1 cup honey

¾ cup wholegrain mustard

Snow pea & almond salad

400g snow peas, ends removed,

de-stringed

1 small red chilli, de-seeded, finely

chopped

50g slivered almonds, toasted

½ bunch coriander, roughly

chopped

Dressing

2 tbsp hoisin sauce

2 tbsp red wine vinegar

80ml extra virgin olive oil

TRADITION

WITH A

TWIST

Method

1. Using a sharp knife, make an incision around
   the shank end of the ham. Starting at the bottom
   of the ham, slide your fingers under the skin
   and work them up between the skin and fat,
   loosening the skin as you go. When you reach
   the shank end, gently pull the skin back in one
   piece and discard.


2. Preheat oven to 190°C.


3. Using a sharp knife, trim the fat layer if necessary
   (this is more likely on a picnic ham), so that the
   fat is no more than 5mm deep. Score shallow
   criss-cross patterns in the fat, at 1.5cm intervals,
   without cutting into the meat. Stud the criss-
   cross sections with cloves.


4. Place the ham in a large roasting pan.


5. For the glaze, place beer, maple syrup, honey and
   mustard into a pot and bring to a boil.


6. Pour over the ham and bake for 1 hour or until
   golden, basting with juices at 10-minute intervals.


7. If juices in pan evaporate too quickly, add
   a little more water.


8. Transfer the ham to a platter.


9. To carve, remove cloves and then, using a carving
   fork and a long, thin carving knife, carve the ham
   into thin slices away from the bone. Transfer
   slices to a platter. Continue slicing in the same
   manner, working around the bone, then turn the
   ham over and repeat on the other side.


10. To make the dressing, whisk together hoisin
    sauce, red wine vinegar and olive oil. Season
    to taste.


11. To make the salad, blanch peas in boiling water
    for 15 seconds, then drop into iced water.


12. Drain and combine peas with chilli, almonds
    and coriander.


13. Toss with dressing and then serve immediately
    with the ham.