Chef Dani Venn brings the WOW factor to your
Christmas table this year with her stunning Szechuan Pepper & Pineapple Glazed Christmas Ham! Made with P2P’s all natural Szechuan Pepper and Chinese Five Spice, this is one Christmas centrepiece your family and friends will be adding to their Christmas Wishlist for years to come!
1 tablespoon Pantry to Plate Szechuan Peppercorns
500mls Pineapple Juice (sweetened or unsweetened)
½ cup Honey
2 teaspoons Pantry to Plate Chinese Five Spice
1 tablespoon Soy Sauce or Tamari
¼ cup Ginger Marmalade
1 x 450g can crushed pineapple in syrup
1 whole or half leg of traditional ham on the bone,
approx. 5 – 10kgs
10 – 15g Pantry to Plate Cloves
Prep Time: 30 mins
Cook Time: 1.5 – 2.5 Hours
Place peppercorns in small fry pan over low heat and gently toast until aromatic and slightly smoky. Remove from heat, allow to cool a little, then place in a mortar and pestle and ground to a fine powder.
To make the glaze, place pineapple juice, crushed pineapple, honey, Pantry to Plate Chinese Five Spice, Soy Sauce or Tamari, Ginger Marmalade and the ground Sichuan Pepper in a medium sized saucepan. Stir the mixture well, bring to the boil then simmer on low for about 15 – 20 minutes, until the glaze has reduced until it looks like a loose jammy consistency.
Preheat oven to 150 degrees .
To prepare the Christmas ham, place the ham on a baking tray and then you need to remove the skin off the ham. It is best to use a sharp Stanley knife or small paring knife to do this. Use the knife to trace around the natural seam of the skin, where the skin meets the pork meat. Then use your fingers to remove the skin, by gently placing your fingers under the skin and pulling away the skin.
Next you need to score the fat, using your knife score the pork by carving straight lines approx. a few cms from each other across the
entire ham, then turn the ham and repeat to make a diamond pattern. Stud the entire ham with cloves in each diamond shape.
Place dollops of glaze all over the surface of the ham use a pastry brush or back of a spoon to coat the ham in the glaze evenly. Reserve some glaze to baste the ham as it cooks. Place ham in the oven and cook for 20 minutes per kilo, or until the glaze has become nice and caramelised. Remove from oven and serve as a centrepiece on your Christmas table
1. Keep the skin and use to place over the top of the pork like a natural ham bag when storing the ham in the fridge.
2. You can swap ginger marmalade for regular marmalade and add a little freshly minced ginger to the mix.