Australian Chef Luke Mangan comes from down under to bring a new spin to a classic Easter Meal!
Glazed Ham with Snow Pea and Chile Salad with Almonds
- For the Glazed Ham:
- 1 12- pound Cooked Leg Ham or Picnic Ham
- 2 tablespoons Whole cloves
- 1 can stout beer
- 1 cup Maple Syrup
- 1 cup Honey
- 3/4 cup Whole grain mustard
For the Snow Pea and Chile Salad with Almonds:
- 14 ounce Snow Peas
- 1 Small red chile (de-seeded and finely chopped)
- 1/4 cup Slivered almonds (toasted)
- 1/2 Bunch coriander (roughly chopped)
For the Dressing:
- 2 tablespoons Hoisin Sauce
- 2 tablespoons Red wine vinegar
- 1/4 cup Extra virgin olive oil
- Sea salt and freshly ground black pepper
- For the Glazed Ham: Preheat oven to 375F.
- Using a sharp knife, make an incision around the shank end of ham. Starting at the bottom of ham, slide your fingers under the skin and work them up between skin and fat, loosening the skin as you go. When you reach the shank end, gently pull skin back in one piece and discard.
- Using a sharp knife, trim fat layer, if necessary (this is more likely on a picnic ham), so that fat is no more than 5mm (.19 inche) deep.
- Score shallow criss-cross patterns in fat, at 1.5cm (.59 inch) intervals, without cutting into meat. Stud the criss-cross sections with a clove. Place ham in a large roasting pan. To speed things up, you can score and stud the flesh 24 hours ahead of time then cover with the removed skin. Cover with plastic wrap and refrigerate until ready to glaze and cook.
- For the glaze, place the beer, maple syrup, honey and mustard into a pot and bring to a boil.
- Pour over ham and bake ham for 1 hour or until golden, basting with juices at 10 minute intervals. If juices in pan evaporate too quickly, add a little more water. Transfer ham to a platter. As the ham is already cooked, the purpose of glazing is to add your own flavor notes and to caramelize the fat. If your ham is larger or smaller than 12 lbs, reduce or increase the cooking time until you are happy with the level of caramelization.
- To carve, remove cloves and then using a carving fork and a long thin carving knife, carve the ham into thin slices away from bone. Transfer slices to a platter. Continue slicing in the same manner, working around the bone, then turn ham over and repeat on the other side.
- For the Dressing: To make the dressing, whisk together the hoisin sauce, vinegar and olive oil. Season to taste.
- For the Snow Pea and Chile Salad with Almonds: Top-tail and de-string the snow peas. Blanch in boiling water for about 15 seconds then drop into iced water.
- Drain and combine with the chile, almonds and coriander. Toss with the dressing and serve.