Curtis Stones aromatic glazed ham will be the centrepiece of your Australian Christmas feast.
- Preheat the oven to 180°C (160°C fan).
- For the glaze: In a medium heavy based saucepan, heat the oil over medium heat for 1 minute. Add the shallots and cook for about 3 minutes, or until pale golden. Add the blackberries, sugar, peppercorns, coriander seeds, and cloves. Cook for about 3 minutes, or until the sugar melts and the berries begin to soften. Add the vinegar and simmer for about 8 minutes, or until the blackberries just start to break down. Add the Grand Mariner and simmer, smashing the berries with the back of the spoon occasionally, for about 8 minutes, or until the berries are very soft and partially broken down.
- Strain the mixture through a fine-mesh sieve into a small bowl, pressing on the solids with the back of a spoon to mash the berries completely and extract as much liquid as possible; discard the solids.
- For the ham: Place the carrots, celery, onion, and garlic in the base of a heavy roasting pan. Remove all the packaging from the ham. Run a sharp knife down the back of the ham and using your fingers, gently separate the skin from the fat and remove the fat in as many large pieces as possible. Score the fat in a 2.5cm criss cross design. Arrange the ham on top of the vegetables in the roasting pan. Brush some glaze over the ham. Cover the ham (not the roasting pan) with foil.
- Bake for 30 minutes. Remove the foil and brush some of the glaze all over the ham. Continue to bake for another 30 minutes, brushing the glaze over the ham every 10 minutes, or until the glaze is glossy and caramelized and the ham is fully heated through.
- To serve: Rest the ham for about 5 minutes. Carve the ham and serve slices arranged on a platter with the remaining glaze.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set