Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Rob’s Christmas ham with fennel coleslaw

StarStarStarStarHalf star

Your rating

Recipe

very useful recipe!

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
For the ham
500 grams apricot preserves (jam)
Camera
185 millilitres sherry
dried
Camera
1 large ham
leg, cooked (cold)
* Camera
1 tablespoon cinnamon
Camera
7 each star anise
ground with mortar and pestle
* Camera
95 grams brown sugar
soft
Camera
For the fennel coleslaw
¼ each cabbage
purple, cut into thin strips
Camera
¼ each cabbage
cut into thin strips
Camera
2 each fennel bulb
finely shaved
* Camera
6 each radishes
cut into thin rounds
Camera
2 each red chili peppers
de-seeded and finely sliced
* Camera
½ each onions
finely sliced
Camera
2 each carrots
grated
Camera
1 each lemon
juice
Camera
4 tablespoons olive oil, extra-virgin
Camera
1 tablespoon prepared mustard
seeded
Camera
250 grams yogurt, plain
Camera
3 large herbs
handfuls of herbs (such as parsley, dill, basil, chives, tarragon), roughly chopped
*

Ingredients

Amount Measure Ingredient Features
For the ham
5E+2 grams apricot preserves (jam)
Camera
185 millilitres sherry
dried
Camera
1 large ham
leg, cooked (cold)
* Camera
15 ml cinnamon
Camera
7 each star anise
ground with mortar and pestle
* Camera
95 grams brown sugar
soft
Camera
For the fennel coleslaw
0.3 each cabbage
purple, cut into thin strips
Camera
0.3 each cabbage
cut into thin strips
Camera
2 each fennel bulb
finely shaved
* Camera
6 each radishes
cut into thin rounds
Camera
2 each red chili peppers
de-seeded and finely sliced
* Camera
0.5 each onions
finely sliced
Camera
2 each carrots
grated
Camera
1 each lemon
juice
Camera
6E+1 ml olive oil, extra-virgin
Camera
15 ml prepared mustard
seeded
Camera
2.5E+2 grams yogurt, plain
Camera
3 large herbs
handfuls of herbs (such as parsley, dill, basil, chives, tarragon), roughly chopped
*

Directions

For the ham:

Stir jam and sherry in a pan over a medium heat until it forms a sticky spread.

Preheat oven to 180C.

Prepare ham by lifting off skin but leaving fat.

Score fat into diamonds 2.5cm deep (to get the glaze flavour into the meat).

Mix cinnamon with star anise and rub into the fat.

Spread two-thirds of apricot glaze over ham (keep the rest for basting).

Press brown sugar over the top, ensuring sugar gets into score marks.

Put ham in a roasting tin, add 2cm water and cook for 1–1½ hours, basting with remaining glaze from time to time.

Check it every 20 minutes to avoid burning.

Serve with fennel coleslaw (see recipe), a favourite chutney, mustard and crusty bread.

For the fennel coleslaw:

Combine all ingredients in a large bowl.

Gently toss together and season to taste.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 450g (15.9 oz)
Amount per Serving
Calories 62323% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 460mg 19%
Total Carbohydrate 41g 41%
Dietary Fiber 5g 22%
Sugars g
Protein 11g
Vitamin A 111% Vitamin C 104%
Calcium 21% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe