MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Analiese Gregory's Whiskey-Glazed Ham w/Preserved Cherrie
Categories: Pork, Fruits, Herbs, Booze, Vegetables
Yield: 10 servings
6 kg Leg ham; bone in
1 1/2 tb Wholegrain mustard
100 g Brown sugar
80 Cloves
MMMMM---------------------PRESERVED CHERRIES--------------------------
1 kg Pitted black cherries
150 g Caster sugar
130 ml Sherry vinegar
3 Golden shallots; fine
- chopped
20 g Ginger; peeled, fine
- chopped
1 ts Mixed spice
MMMMM-----------------------WHISKEY GLAZE----------------------------
200 g Maraschino cherries & syrup,
- stems removed
200 g Black cherry or sour cherry
- jam
200 ml Cherry juice
200 ml Homemade pork stock
100 ml Bourbon
100 g Brown sugar
For preserved cherries, simmer ingredients in a saucepan
over low heat until cherries start to break down and
have a jam-like consistency (1 to 1-1/2 hours). Season
lightly with salt and pepper and set aside to cool.
For whiskey glaze, blend or finely chop the cherries and
combine with remaining ingredients in a saucepan and
simmer over high heat until thickened and glossy (10-15
minutes).
Set oven @ 180 C/360 F.
Gently peel back the ham skin from leg to shank, being
careful not to tear the fat. Score the skin around shank
with a sharp knife, then remove skin. Score fat 5mm deep
to create a diamond pattern. Rub ham all over with
mustard, then brown sugar and stud the centre of each
diamond with a clove. Place ham in a roasting pan with
80ml water in the base to prevent burning and roast for
30 minutes.
Reduce oven to 160 C/325 F and keep baking, basting ham
every 15 minutes with whiskey glaze, until dark and
glossy (about 2 hours; if the tray dries out, add a
little more water so the sugars don't burn).
Serve the ham with the cherry preserve.
RECIPE FROM:
https://www.gourmettraveller.com.au
Uncle Dirty Dave's Archives
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