Sugar and spice glazed ham with green tomato relish

Sugar and spice glazed ham with green tomato relish

Sugar and spice glazed ham with green tomato relish

Try this Sugar and spice glazed ham with green tomato relish recipe

serves:8

Ingredients of Sugar and spice glazed ham with green tomato relish

4.5kg cooked Kurobuta Berkshire easy-carve shoulder ham (picnic ham) (see note)

250ml (1 cup) cider

2 teaspoons ras el hanout (see note)

150g dark brown sugar

1/4 cup Dijon mustard

Green tomato relish (see related recipe), to serve

Description of Sugar and spice glazed ham with green tomato relish

Using a sharp knife, cut around skin 10cm from the shank end of the ham, then, starting at the bottom of ham, slide your fingers under the skin, working them up between skin and fat, loosening skin as you go. When you reach the shank, gently pull back skin in one piece and discard.

Preheat oven to 190°C. Place ham in a large roasting pan and pour in cider. Combine ras el hanout, sugar and mustard and, with your hands, spread over the ham. Bake ham for 45 minutes, basting with juices occasionally until well glazed, then transfer to a platter.

Holding a knife perpendicular to the platter, carve thin slices of ham. If the ham has a bone, work around it, then turn ham over and repeat. Serve with green tomato relish, mustard, figs, salad and baguettes.

Notes & tips for Sugar and spice glazed ham with green tomato relish

Small picnic hams, from shoulder meat, are a good alternative to large leg hams, which can be upwards of 9kg. The best ones are from butchers who smoke them themselves. Alternatively, choose a half leg ham. Kurobuta hams are available from Vic's Premium Quality Meat.

Ras el hanout ('top of the shop') is a Moroccan mix of up to 20 spices designed to showcase a spice merchant's finest ingredients, and is available from selected delicatessens and specialist food stores.

Serve ham with the tomato relish, mustards, summer-ripe figs, a large bowl of simply dressed salad greens and baguettes for filling.

Source - taste.com.au