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Rob’s Christmas ham with fennel coleslaw

 

very useful recipe!
43

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

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

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Nutrition Facts

Serving Size 450g (15.9 oz)
Amount per Serving
Calories 62323% of calories 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?

 

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