Rob’s Christmas ham with fennel coleslaw
very useful recipe!
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the ham | |||
| 5E+2 | grams |
apricot preserves (jam)
|
|
| 185 | millilitres |
sherry
dried |
|
| 1 | large |
ham
leg, cooked (cold) |
*
|
| 15 | ml |
cinnamon
|
|
| 7 | each |
star anise
ground with mortar and pestle |
*
|
| 95 | grams |
brown sugar
soft |
|
| For the fennel coleslaw | |||
| 0.3 | each |
cabbage
purple, cut into thin strips |
|
| 0.3 | 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 |
*
|
| 0.5 | each |
onions
finely sliced |
|
| 2 | each |
carrots
grated |
|
| 1 | each |
lemon
juice |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
prepared mustard
seeded |
|
| 2.5E+2 | 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.
