“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.
- 1 free-range boneless leg ham (about 5kg)
- 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
- 4 beetroot, juiced to yield 450ml
- 50 ml red wine vinegar
- 800 gm watermelon (about ½ small)
- Juice of ½ lemon
- 1For 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.
- 2Preheat 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).
- 3Meanwhile, 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.
- 4For 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.
- 5Slice ham, top with lemon jam and serve with pickled onion purée and red melon.
Pectin and and xanthan gum are available from select health-food shops.
This recipe is from the December 2010 issue of
Drink Suggestion: Perfumed blend of riesling, pinot gris and/or gewürztraminer. Drink suggestion by Max Allen