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Sugar and spice glazed ham with green tomato relish
Sugar and spice glazed ham with green tomato relish
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Prep Time:
Cook Time:
Transform ham with exotic Moroccan spices for a flavorful twist.
Ingredients:
  • 4.5kg cooked easy-carve shoulder of ham (picnic ham) (see note)
  • 250ml (1 cup) cider
  • 2 tsp ras el hanout (see note)
  • 150g dark brown sugar
  • 73.13 gm Dijon mustard
  • 3 eschalots, thinly sliced
  • 1 tsp yellow mustard seeds
  • 1/4 tsp red chilli flakes
  • 1/4 tsp ground allspice
  • 100g caster sugar
  • 40.00 ml white wine vinegar or cider vinegar
  • 4 green tomatoes, quartered, cut into thin slices
Instructions:
  • Trim the ham by cutting the skin 10cm from the shank end, then carefully peel off the skin in one piece by sliding your fingers between the skin and fat, starting from the bottom and working your way up to remove and discard it.
  • Preheat oven to 190C. Place ham in a large roasting pan, pour in cider. Combine ras el hanout, sugar, and mustard, then evenly spread over ham using your hands. Bake for 45 minutes, basting occasionally until ham is well glazed. Transfer to a platter.
  • To prepare the tomato relish, warm oil in a skillet over medium heat. Sauté eschalots, mustard seeds, chili, allspice, and 1 teaspoon of sea salt for 8 minutes. Stir in sugar, vinegar, and tomatoes. Simmer for 10 minutes until tomatoes are soft.
  • Slice the ham thinly, working around the bone if present. Repeat the process on the other side. Serve with green tomato relish.

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