Thu, 2 December 2021
Chef: Daniel Lambert
Ingredients
1 family-sized ham straight from the local butcher or supermarket
For the Glaze:
500ml Coca Cola
2 tsp whole grain Mustard
2 Star Anis
Sprig of Rosemary
6 cloves
2 tsp Worcestershire sauce
Method:
For the brine:
Cover the ham in water until submerged
For every 2 litres of water used add:
1 cinnamon stick
2 star anis
2 tsp Pink Peppercorns
1 bay leaf
For the ham and glaze:
1) Start by brining the ham in the brine mixture above, bring it to a simmer and strain
2) For the glaze, mix all ingredients in a frying pan or pot and reduce until sticky, I like to roast off my spices before using them
3) Remove the ham from the strainer and place into a slow cooker on low heat for 6 hours
4) Take out the ham, re glaze it with the juices left over and roast the ham in a preheated oven at 180C for 5 mins.
Slice & Enjoy !
