GLAZED HAM
INGREDIENTS
Cooking programme Moisture Plus and Induction
1 ham leg, on the bone 1 425 g tinned pineapple pieces 1 x 375 ml ginger beer
Miele accessories Extra-large oven dish
300 g brown sugar 2 cinnamon sticks 3 star anise 2 tsp fennel seeds
Serves 10-12
Preparation time 30 minutes
Cooking time 1 hour 30 minutes
METHOD
Glaze 1. In a saucepan place pineapple, ginger beer, brown sugar, cinnamon, star anise and fennel seeds. 2. Bring to the boil on high heat, induction setting 7. 3. Reduce to a simmer and cook on medium heat, induction setting 4 for 15 minutes, or until reduced by half. Strain, keeping the liquid and discarding the solids. Ham 1. Preheat the oven on Moisture Plus at 150°C with 3 manual bursts of steam. 2. Remove the rind by sliding fingers under the skin, leaving as much fat as possible behind. 3. Score a diamond pattern into the fat at ½ cm depth. 4. Pour half the glaze into an extra-large oven dish. Place the ham fat side down into the oven dish and then pour over the remaining glaze. 5. Place the ham on shelf position 2, adding 1 burst of steam immediately and cook for 30 minutes. 6. Carefully turn the ham over, baste with glaze and then release a second burst of steam. Cook for a further 30 minutes. 7. Baste the ham again and release the third burst of steam. Cook for a further 30 minutes, basting the ham every 5-10 minutes. 8. Should you wish a darker more pronounced glaze, continue cooking for an extra 10-15 minutes.
HINTS AND TIPS • This method can also be used for a half leg of ham without adjusting the method.
CHRISTMAS LEFTOVER SOLUTIONS M ake amazing Toasted sandwiches with this recipe. A delicious way to use up leftover ham is in Michael Meredith’s Steamed cloudy bay clams with crispy ham and chimichurri Click on the recipe name above to see the full instructions.
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