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We have our first winner!
Congratulations to
The Winner:
INGREDIENTS
5-8kg whole leg ham on the bone (see notes)
Bay leaves, to decorate
NECTARINE GLAZE
1kg yellow nectarines, stones removed, roughly chopped
200ml sherry vinegar
200g brown sugar
100g runny honey
80g Dijon mustard
METHOD
1.To make the glaze, place all ingredients in a medium saucepan with 200ml water and bring to a simmer over medium heat, stirring constantly until sugar dissolves. Reduce heat to very low and cook for 2 hours, stirring often to prevent fruit from sticking, until the nectarines are very soft and the liquid has thickened. Transfer to a large heatproof jug and cool to room temperature, then cover and chill for at least 4 hours, preferably overnight, until thickened (see notes).
2.Preheat a large barbecue with a hood to medium-high (200°C convection, see notes for alternative cooking method). Using a small sharp knife, cut through ham rind about 8cm from shank. To remove rind from ham, start at opposite end to shank and run thumb under rind to separate from fat. Peel back and remove rind. Wrap shank end in foil. Carefully remove the skin, leaving a nice layer of fat behind. Score fat in parallel lines, about 2mm deep and 1.5cm apart. Double-line a large flameproof baking tray with raised sides with foil, and place ham in tray.
3.Transfer half the glaze to a medium bowl, reserving remaining half to serve. Use a fork to roughly mash the nectarines. Spoon half over the prepared ham, using the fork to mash all over the surface. Barbecue ham with hood closed for 30 minutes. Remove ham and carefully mash the remaining mashed glaze all over the surface. Barbecue with hood closed for 30 minutes or until ham is caramelized and heated through.
4.Remove ham from barbecue and rest, loosely tented with foil, for 15 minutes before carving. Discard foil on shank and wrap shank in baking paper, using kitchen string to attach and bay leaves to decorate.
5.Serve ham warm with the reserved nectarine glaze served alongside.
Congratulations to
The Winner:
INGREDIENTS
5-8kg whole leg ham on the bone (see notes)
Bay leaves, to decorate
NECTARINE GLAZE
1kg yellow nectarines, stones removed, roughly chopped
200ml sherry vinegar
200g brown sugar
100g runny honey
80g Dijon mustard
METHOD
1.To make the glaze, place all ingredients in a medium saucepan with 200ml water and bring to a simmer over medium heat, stirring constantly until sugar dissolves. Reduce heat to very low and cook for 2 hours, stirring often to prevent fruit from sticking, until the nectarines are very soft and the liquid has thickened. Transfer to a large heatproof jug and cool to room temperature, then cover and chill for at least 4 hours, preferably overnight, until thickened (see notes).
2.Preheat a large barbecue with a hood to medium-high (200°C convection, see notes for alternative cooking method). Using a small sharp knife, cut through ham rind about 8cm from shank. To remove rind from ham, start at opposite end to shank and run thumb under rind to separate from fat. Peel back and remove rind. Wrap shank end in foil. Carefully remove the skin, leaving a nice layer of fat behind. Score fat in parallel lines, about 2mm deep and 1.5cm apart. Double-line a large flameproof baking tray with raised sides with foil, and place ham in tray.
3.Transfer half the glaze to a medium bowl, reserving remaining half to serve. Use a fork to roughly mash the nectarines. Spoon half over the prepared ham, using the fork to mash all over the surface. Barbecue ham with hood closed for 30 minutes. Remove ham and carefully mash the remaining mashed glaze all over the surface. Barbecue with hood closed for 30 minutes or until ham is caramelized and heated through.
4.Remove ham from barbecue and rest, loosely tented with foil, for 15 minutes before carving. Discard foil on shank and wrap shank in baking paper, using kitchen string to attach and bay leaves to decorate.
5.Serve ham warm with the reserved nectarine glaze served alongside.
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