Curtis Stones’ sweet and spicy glaze makes this Christmas ham extra special. Just one of the recipes available in the December edition of Coles Magazine.
Preparation: 45 mins
Cooking: 3 mins
- 1 Coles Half Leg Ham Bone In (about 4.5kg)
- 1 1/4 cups (275g) caster sugar
- 2 whole star anise
- 1 cinnamon stick or quill
- 1 whole cloves
- 5 tablespoons fish sauce
- 1 tablespoon finely grated peeled fresh ginger
- 2 garlic cloves, finely grated
- 1 1/4 teaspoon (or to taste) freshly ground black pepper
- 1 1/2 tablespoon rice wine vinegar
- 2 carrots, peeled, cut into matchstick-sized strips
- 1 continental cucumber, thinly sliced crossways
- 1 1/2 cups (not packed) fresh basil
- 1 1/2 cups (not packed) fresh coriander
- 1 1/2 cups (not packed) fresh mint leaves
- 2 spring onions, thinly sliced
- 1 lime, cut into wedges
- Preheat oven to 180C (160C fan-forced). Run a small sharp knife down back of ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run knife over fat to lightly score all over in diamond pattern. Place ham in baking dish. Cover dish tightly with foil and bake for 2-21/2 hours or until an instant-read meat thermometer inserted into thickest part of ham registers 42°C.
- Meanwhile, combine sugar, star anise, cinnamon and clove in a large saucepan. Place over medium-high heat and cook, tilting and shaking pan frequently but not stirring, for 6-7 mins or until sugar has completely melted and is brown. Remove pan from heat and carefully add 1 cup hot water (sauce will bubble up and some bits of sugar may harden). Return mixture to medium-high heat and whisk for 1 min or until sugar has melted again. Remove from heat and whisk in fish sauce, ginger and garlic. Whisk in pepper to taste. Cool to room temperature before glazing ham. Reserve 1 cup caramel glaze for serving.
- Increase oven temperature to 200C (180C fan-forced). Using a pastry brush, brush some of the glaze all over ham. Continue to bake ham, uncovered, basting every 10 mins with glaze, for 30 mins or until thickest part of ham registers 54°C on a meat thermometer and ham is evenly caramelised. Set ham aside for 15 mins to rest before serving.
- Remove any whole spices from reserved caramel glaze and stir in vinegar. Arrange the carrots, cucumber, basil, coriander, mint and spring onions on a serving platter. Serve the ham with the vegetables, herbs, reserved caramel glaze and lime wedges.