Curtis Stone's sweet and spicy glazed ham
After a show-stopping main? This sweet and spicy glazed ham is a guaranteed crowd-pleaser.
Note: + 15 mins resting time
- 1 Coles Half Leg Ham Bone In (about 4.5kg)
- 1 1/4 cups (275g) caster sugar
- 2 whole star anise
- 1 cinnamon stick or quill
- 1 whole clove
- 5 tbs fish sauce
- 1 tbs finely grated peeled fresh ginger
- 2 garlic cloves, finely grated
- 1 1/4 tsp (or to taste) freshly ground black pepper
- 1 1/2 tbs rice wine vinegar
- 2 carrots, peeled, cut into matchstick-sized strips
- 1 continental cucumber, thinly sliced crossways
- 1 1/2 cups (not packed) each fresh basil, coriander and mint leaves
- 2 spring onions, thinly sliced
- 1 lime, cut into wedges
Preheat oven to 180°C (160°C fan-forced). Run a small sharp knife down the back of the ham. Using your fingers, gently separate skin from fat. Remove and discard skin. Run knife over fat to lightly score all over in diamond pattern. Place ham in baking dish. Cover the dish tightly with foil and bake for 2-21/2 hours or until an instant-read meat thermometer inserted into the thickest part of ham registers 42°C.
Meanwhile, combine sugar, star anise, cinnamon and clove in a large saucepan. Place over medium-high heat and cook, tilting and shaking pan frequently but not stirring, for 6-7 mins or until sugar has completely melted and is brown. Remove pan from heat and carefully add 1 cup hot water (sauce will bubble up and some bits of sugar may harden). Return mixture to medium-high heat and whisk for 1 min or until sugar has melted again. Remove from heat and whisk in fish sauce, ginger and garlic. Whisk in pepper to taste. Cool to room temperature before glazing ham. Reserve 1 cup caramel glaze for serving.
Increase oven temperature to 200°C (180°C fan-forced). Using a pastry brush, brush some of the glaze all over the ham. Continue to bake ham, uncovered, basting every 10 mins with glaze, for 30 mins or until thickest part of ham registers 54°C on a meat thermometer and ham is evenly caramelised. Set ham aside for 15 mins to rest before serving.
Remove any whole spices from reserved caramel glaze and stir in vinegar. Arrange the carrots, cucumber, basil, coriander, mint and spring onions on a serving platter. Serve the ham with the vegetables, herbs, reserved caramel glaze and lime wedges.
Make it ahead: Make the glaze up to 1 day ahead, cool, cover and refrigerate.