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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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