Baked glazed ham with savoury stuffing
1 ham, rind removed leaving a thin layer of fat
*ham can be boned
Glaze
1 tablespoons dry mustard powder
½ cup dark brown sugar
¼ cup bourbon
Stuffing
2 tablespoons unsalted butter
1 cup chopped onions
½ cup chopped green capsicums
4 cups chopped mushrooms
½ teaspoon dried sage
½ teaspoon dried thyme
½ cup chopped fresh parsley
¼ cup chopped walnuts
2 cups breadcrumbs, fresh toasted
½ teaspoon ground black pepper
½ teaspoon salt
2 tablespoons dry white wine
Preheat oven to 180ºC
Prepare stuffing: Melt butter in a large pan, sauté onions and capsicum for about 5 minutes. Add mushrooms and sauté for an additional 15 minutes.
Heat the ham approx. 45 minutes to soften skin making it easier to remove.
Remove the skin and score the remaining fat into diamond shapes. If using a boned ham, stuff lightly (stuffing expands) and truss. Otherwise bake stuffing in a covered, greased shallow baking pan.
Return the ham to the oven and bake until the ham starts to brown, approx. 20-30 minutes.
Combine mustard powder, brown sugar and bourbon to form a paste. Smear over the browned ham, and bake for an additional 25 minutes, basting several times with pan drippings.
If cooking the stuffing separately, uncover to brown for last 15 minutes. Remove from heat and mix in other ingredients.
*ham can be boned
Glaze
1 tablespoons dry mustard powder
½ cup dark brown sugar
¼ cup bourbon
Stuffing
2 tablespoons unsalted butter
1 cup chopped onions
½ cup chopped green capsicums
4 cups chopped mushrooms
½ teaspoon dried sage
½ teaspoon dried thyme
½ cup chopped fresh parsley
¼ cup chopped walnuts
2 cups breadcrumbs, fresh toasted
½ teaspoon ground black pepper
½ teaspoon salt
2 tablespoons dry white wine
Preheat oven to 180ºC
Prepare stuffing: Melt butter in a large pan, sauté onions and capsicum for about 5 minutes. Add mushrooms and sauté for an additional 15 minutes.
Heat the ham approx. 45 minutes to soften skin making it easier to remove.
Remove the skin and score the remaining fat into diamond shapes. If using a boned ham, stuff lightly (stuffing expands) and truss. Otherwise bake stuffing in a covered, greased shallow baking pan.
Return the ham to the oven and bake until the ham starts to brown, approx. 20-30 minutes.
Combine mustard powder, brown sugar and bourbon to form a paste. Smear over the browned ham, and bake for an additional 25 minutes, basting several times with pan drippings.
If cooking the stuffing separately, uncover to brown for last 15 minutes. Remove from heat and mix in other ingredients.
Curried fruit
Serves 6 2 pears, peeled and chopped 2 green apples, peeled and sliced ½ small pineapple, coarsely chopped 3 peaches, yellow, sliced 1 cup seedless green grapes, cut into 4 pieces 1 dessertspoon curry powder 75g butter ¼ cup brown sugar, lightly packed Preheat oven to 160ºC Place fruit into greased shallow baking dish. Mix curry powder, butter and brown sugar. Toss mixture through the fruit. Bake covered for approx. 45minutes and then for another 10minutes uncovered or until the fruit is soft. Serve warm with baked ham. Beetroot and carrot puree
1 cup of carrots, peeled and grated 3 cups beetroot, cooked and coarsely chopped 1 tablespoon lemon juice 1/8 teaspoon grated nutmeg 2 tablespoons unsalted butter 1 tablespoon yogurt or sour cream salt to taste |
Candied sweet potatoes
Serves 6 1kg sweet potato, peeled and cut into 1cm slices ½ cup dark brown sugar 1 teaspoon cinnamon ½ teaspoon nutmeg ½ cup raisins 2 cups water Preheat oven to 180ºC Combine sugar, cinnamon, nutmeg, raisins and water together in a saucepan. Bring to the boil. Place a layer of sweet potato in a shallow, ovenproof casserole dish. Pour sugar syrup over the sweet potatoes. Cover and bake for 40 minutes to 1 hour, until the sweet potatoes are tender. |