Slow Roasted Ham With Sticky Glaze Served With Parsley Cream Sauce And Smashed Peas

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Slow Roasted Ham With Sticky Glaze Served With Parsley Cream Sauce And Smashed Peas
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 2.5 – 3 kg bone in ham
  • 3-6 L Water (to poach ham in)
  • 2 tablespoons coriander seeds
  • 1-2 bay leaves
  • 2-3 onions, halved
  • 155g jar mint jelly, melted in a saucepan to glaze
For the green parsley sauce:
  • 60g parsley, thick stems removed; blanched
  • 60ml cream
  • 1 clove garlic
  • ½ lemon zest
  • Salt to taste

  • Method

  • 1
    Preheat the oven to 180C°. Place the ham in a Le Creuset heritage baking dish along with the water making sure it comes halfway up the sides of the ham.
  • 2
    Add in the coriander seeds, bay leaves and onion.
  • 3
    Roast to poach ham for 30 minutes per 500g. reducing roasting time and ensuring succulence.
  • 4
    Once roasted in poaching liquid. Leave aside to cool before draining all of the excess liquid (this makes great stock for your next soup)
  • 5
    Clean out the heritage dish and Remove the skin on the ham to reveal the fat layer underneath.
  • 6
    Score with a sharp knife. Place back into the heritage dish and glaze with melted mint jelly before roasting for 20 – 30 minutes at 200C° until sticky.
  • 7
    Continue to baste every 5 minutes or so while roasting.
  • 8
    For the parsley sauce, In a food processor, blend together blanched parsley, garlic & lemon zest.
  • 9
    Add cream and mix till well incorporated, season to taste.
  • 10
    Serve with smashed peas, roasted radishes and micro herbs to garnish.