La Barre Chrsitmas Ham

blood plum finishing vinegar
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Mango Finishing Vinegar
ALL NEW – Mango Finishing Vinegar!
February 19, 2017

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[trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”1 large leg ham”][/trx_list_item][trx_list_item title=”1/2 cup brown sugar”][/trx_list_item][trx_list_item title=”1/4 cup La Barre Blood Plum Finishing Vinegar” link=”https://labarre.com.au/product/blood-plum-finishing-vinegar/”][/trx_list_item][trx_list_item title=”1/4 cup La Barre Rosemary & Garlic Infused Olive Oil” link=”https://labarre.com.au/product/rosemary-and-garlic-infused-olive-oil/”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Stir the sugar, olive oil and blood plum vinegar in a bowl until sugar disolves. (At this point you can also add some honey and/or syrup if you desire)
  2. Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Run a knife under the rind around edge of ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Score the fat in a diamond pattern, about 5mm deep. Transfer to prepared dish.
  3. Brush with glaze and place in the oven.
  4. Bake for 1 hour 30 minutes, brushing with glaze every 25-30 minutes.

NOTES:

  1. You can substitute La Barre Blood Plum Finishing Vinegar with Caramelised Balsamic with Fig or Spicy Apricot Finishing Vinegar

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