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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Baked Berkshire ham with lemon jam, pickled onion and red melon


You'll need

1 free-range boneless leg ham (about 5kg)   Lemon jam 500 gm lemon segments (about 15 lemons), juice reserved 1 cinnamon quill 500 gm caster sugar 10 gm pectin (see note)   Pickled onion purée 1 sealed jar pickled onions (525gm) 1½ tsp finely grated fresh (or jarred) horseradish Pinch of xanthan gum (optional; see note) To taste: caster sugar 2 Granny Smith apples, coarsely grated   Red melon 4 beetroot, juiced to yield 450ml 50 ml red wine vinegar 800 gm watermelon (about ½ small) Juice of ½ lemon

Method

  • 01
  • For lemon jam, bring lemon segments, juice and cinnamon to the simmer in a saucepan over low heat. Combine sugar and pectin and slowly whisk into lemon mixture until incorporated and dissolved (3-5 minutes). Increase heat to medium and cook until mixture reaches 108C on a sugar thermometer (20-25 minutes). Remove from heat, pour into a sterile container, cool to room temperature then refrigerate until required. Lemon jam will keep refrigerated for 2 weeks. Makes about 600gm.
  • 02
  • Preheat oven to 150C. Place ham in a roasting bag, seal, place on a wire rack in oven and cook until warmed through (1½-2 hours).
  • 03
  • Meanwhile, for pickled onion purée, place jar in a large saucepan, cover with cold water, bring to the simmer over medium heat and simmer for 5 minutes. Cool completely in liquid before opening. Drain onions (reserve liquid), place in a blender with horseradish and xanthan gum, blend until smooth (add a little pickling liquid if necessary) and season to taste, adding a little sugar if necessary. Pass through a fine sieve, set aside. Just before serving, stir through grated apple.
  • 04
  • For red melon, simmer beetroot juice and vinegar in a saucepan over medium heat until reduced to 150ml (20-25 minutes), cool. Cut watermelon into 1.5cm-thick, 10cm-long batons and place in a large bowl. Just before serving, toss with beetroot reduction, season to taste with salt, pepper and lemon juice.
  • 05
  • Slice ham, top with lemon jam and serve with pickled onion purée and red melon.
Note Pectin and and xanthan gum are available from select health-food shops.

This recipe is from the December 2010 issue of Australian Gourmet Traveller.

“This recipe is just the emperor’s new clothes! Often things that seem new are a new take on an old idea. This is really a fresh take on something with a rich history: the baked ham.” Shewry garnishes his ham with dune spinach, which he gathers from near his home on Victoria’s Bellarine Peninsula.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Perfumed blend of riesling, pinot gris and/or gewürztraminer.

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