ROSELLA & GINGER BAKED HAM​

WITH PEPPER BERRY MUSTARD

1
serves
1 m
PREP TIME
1 h
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • 10kg Primo Smallgoods Bone in Full Ham Leg (86525)
  • 200g rosella jam
  • 50g crystallised ginger
  • 50ml lemon juice

Pepper Berry Mustard

  • 5g pepper berries
  • 25g black mustard seeds
  • 25g yellow mustard seeds
  • 50g mustard powder
  • 5g salt
  • 2g turmeric
  • 120ml water
  • 45ml verjuice
  • 30g honey

METHOD

1.

To create the glaze, blend the rosella jam, ginger, lemon juice and salt until smooth

2.

​Remove the rind from the ham, then score it horizontally and place it onto a roasting rack. Brush the ham with some of the glaze and place it in the oven with a tray underneath to catch the juices. Bake the ham uncovered at 120°C, basting ham with the remaining glaze every 30 minutes

3.

When the core temperature is at 60°C (this takes approximately 4 hours), turn the oven to 180°C and bake until the ham is a golden brown colour

4.

Meanwhile, grind the pepper berries in a spice grinder until smooth, then grind the mustard seeds in a spice grinder until coarsely ground. Combine the ground pepper berries, mustard seeds, mustard powder, salt and turmeric in a bowl, then mix in the water and let the mixture sit for 10 minutes. This will create a paste. Add the verjuice and honey to the paste, combine and refrigerate for 12 hours

5.

To serve, carve the baked ham and serve with the pepper berry mustard on the side

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