Main ingredients
- Meat
Ingredients
Method
Ingredients
De-boned cured ham:
- 1 approximately 2- 3kg
- 4 x 330ml bottles cider
- 3 onions, roughly chopped
- 15g fresh thyme
- 4 bay leaves
- 1 tablespoons peppercorns
- 3 star anise
- 4 leeks, roughly chopped
- 6 – 8 ripe assorted stonefruit, halved
- 100g butter
- 2 tablespoons brown sugar
- Juice of 1 lemon
- Cinnamon quill
Sticky mustard and maple Glaze:
- 1 cup maple syrup
- 1/2 cup soy sauce
- 4 tablespoons wholegrain mustard
- 4 star anise
- 2 cinnamon quills
- 8 cloves
- 8 sage leaves
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Method
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1Preheat the oven to 180C° (160C° Fan forced).
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2Place the ham in a Le Creuset heritage baking dish along with the cider making sure it comes halfway up the sides of the ham, add a little water if necessary.
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3Add your onions, leeks, thyme, bay leaves, peppercorns and star anise. Roast to poach ham for 30 minutes per 500g. reducing roasting time and ensuring succulence.
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4Once roasted in poaching liquid. Leave aside to cool before draining all of the excess liquid (this makes great stock for your next soup) Clean out the heritage dish and Remove the skin on the ham to reveal the fat layer underneath. Score with a sharp knife.
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5Place back into the heritage dish. To make the glaze add maple, soya sauce, mustard, cloves, star anise, sage into a small saucepan. Bring to a simmer for 10 – 15 minutes.
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6Brush liberally onto the scored ham fat. Roast for 20 – 30 minutes at 200C° (180C° Fan forced).
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7Baste with glaze throughout roasting until golden and sticky. Roast your stone fruit at the same time, arrange on a baking tray with butter, sprinkle of sugar and squeeze over lemon juice, add cinnamon quills and bake while ham is glazing.
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8Serve warm with micro herbs to garnish.
