Glazed Ham With Pickled Watermelon Rind

Most Christmas tables will feature a ham, but let’s face it, when combined with Turkey, Pork and all the trimmings it can be a little to much. We came across this recipe on Gourmet Traveller and tried a ‘scaled down’ version it last weekend. The asian flavours of this glaze match perfectly with the pickles that also cut through the richness of the other meats and trimmings – It’s a match made in heaven!

GLAZED HAM WITH PICKLED WATERMELON RIND

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Course: Main Dish

Cuisine: Modern Australian

Ingredients Method

Ingredients

  

• 500 ml fresh pineapple juice
• 300 g light palm sugar finely chopped
• 30 g ginger thinly sliced
• 2 star anise
• 1 small red chilli thinly sliced
• 2 limes juiced
• 1 lime rind finely grated
• 1 leg of ham skin removed, fat scored, about 7kg
• Pickled watermelon rind
• 400 ml coconut vinegar
• 330 g caster sugar
• 2 tsp coriander seeds
• 200 gm watermelon rind thinly sliced (use a mandolin if you have one)
• 3 golden shallots thinly sliced
• 1 small red chilli thinly sliced

Method

 

1. For pickled watermelon rind, bring vinegar, sugar, coriander seeds, 100ml water and a pinch of salt to the simmer in a saucepan over medium heat, stir to dissolve sugar (5-7 minutes) and set aside to cool (30 minutes). Add watermelon rind, shallot and chilli and refrigerate to pickle (overnight-48 hours).
2. Preheat oven to 180C. Combine pineapple juice, sugar, ginger, cloves, star anise, chilli and lime rind in a small saucepan over medium heat, stir to dissolve sugar and simmer until reduced by half (15-20 minutes). Remove from heat, add half the lime juice and set aside.
3. Place ham in a large roasting pan, brush with pineapple glaze and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours). Season to taste with remaining lime juice, slice and serve with pickled watermelon rind.