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Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Whiskey-glazed ham with preserved cherries


"I have a multicultural family - we're Dutch, Chinese and Welsh - so Christmas is a bit of a blend of things from all three cultures," says Analiese Gregory. "One stalwart of the table, though, is ham. Normally I'm a fan of the mustard, brown sugar and pineapple tradition, but I associate cherries with Christmas in Australia - it's smack bang in the middle of cherry season. Also, recently I've become obsessed with good maraschino cherries, and their dark glossiness and slightly bitter almond flavour. This ham reminds me of cherries and cocktails and spice. Talking about it has made me want a Manhattan. Enjoy."

You'll need

1 leg ham, bone in (5kg-6kg) 1½ tbsp wholegrain mustard 100 gm brown sugar 80 cloves (about 1 packet)   Preserved cherries 1 kg pitted black cherries 150 gm caster sugar 130 ml sherry vinegar 3 golden shallots, finely chopped 20 gm ginger, peeled and finely chopped 3 gm (1 tsp) mixed spice   Whiskey glaze 200 gm maraschino cherries and syrup, stalks removed 200 gm black cherry jam, or sour cherry jam 200 ml cherry juice 200 ml homemade pork stock, or good chicken stock 100 ml Bourbon 100 gm brown sugar

Method

  • 01
  • For preserved cherries, simmer ingredients in a saucepan over low heat until cherries start to break down and have a jam-like consistency (1-1¼ hours). Season lightly with salt and pepper and set aside to cool.
  • 02
  • For whiskey glaze, blend or finely chop the cherries and combine with remaining ingredients in a saucepan and simmer over high heat until thickened and glossy (10-15 minutes).
  • 03
  • Preheat oven to 180C. Gently peel back the ham skin from leg to shank, being careful not to tear the fat. Score the skin around shank with a sharp knife, then remove skin. Score fat 5mm deep to create a diamond pattern. Rub ham all over with mustard, then brown sugar and stud the centre of each diamond with a clove. Place ham in a roasting pan with 80ml water in the base to prevent burning and roast for 30 minutes. Reduce oven to 160C and keep baking, basting ham every 15 minutes with whiskey glaze, until dark and glossy (about 2 hours; if the tray dries out, add a little more water so the sugars don't burn).
  • 04
  • Serve the ham with the cherry preserve.

At A Glance

  • Serves 10 - 12 people
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At A Glance

  • Serves 10 - 12 people

Featured in

Dec 2015

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