Rob’s Christmas ham with fennel coleslaw
very useful recipe! 43
|For the ham|
apricot preserves (jam)
leg, cooked (cold)
ground with mortar and pestle
|For the fennel coleslaw|
purple, cut into thin strips
cut into thin strips
cut into thin rounds
red chili peppers
de-seeded and finely sliced
olive oil, extra-virgin
handfuls of herbs (such as parsley, dill, basil, chives, tarragon), roughly chopped
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.