31
LIME&PINEAPPLE
GLAZED HAM
PREP + COOK TIME 2 HOURS SERVES 24
9kg leg of ham
cloves, to decorate
LIME & PINEAPPLE GLAZE
350g lime marmalade
¼cup (55g) brown sugar
¼ cup (60ml) pineapple juice
1 Preheat oven to 180°C/160°C fan.
2 Cut through ham rind 10cm from
the shank end of the leg. To remove
the rind, run your thumb around
the edge of the rind just under the
skin. Start pulling the rind from the
widest edge of the ham; continue
to pull the rind carefully away from
the fat up to the shank end. Remove
rind completely.
3 Score across the fat at about 3cm
intervals, cutting through the surface
of the fat (not the meat) in a diamond
pattern. Don’t cut too deeply or the
fat will spread apart during cooking.
4 Make lime and pineapple glaze.
5 Line a large roasting pan with
baking paper (this will make cleaning
the pan easier). Place the ham on a
wire rack in the pan. Brush the ham
well with the glaze; cover the shank
end with foil.
6 Bake ham for 40 minutes; remove
ham from oven, decorate with cloves.
Return to oven; bake for a further
40 minutes or until browned all over,
brushing occasionally with the glaze.
7 Serve ham warm or at room
temperature.LIME & PINEAPPLE GLAZE
Stir ingredients in a small saucepan
over low heat until sugar dissolves.COOK’S
NOTES
PREPARING AND STORING
You can score the ham the
day before cooking; cover the
ham with the rind to keep it
moist until cooking (discard
the rind before cooking the
ham). Store the cooked ham
in a clean, dry ham bag or
pillowcase, or covered with
a clean tea towel. Replace the
ham bag every couple of days
with a clean, dry one.BLOODY MARY
PREP TIME 10 MINUTES SERVES 8Blend or process1.6kg canned
crushed tomatoes,½ cup lemon
juice,2 tablespoons horseradish
cream,1 tablespoon worcestershire
sauce,¼ teaspoon Tabasco sauce
and2 teaspoons celery saltuntil
smooth. Stir in 1 cup vodka. Pour
among 8 glasses and garnish each
with acelery stalkand apinch of
cracked black pepper.