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We had Nigella’s ham (Coke-flavoured) & all the basics some weeks ago – now it’s Lorraine’s ham (Asian flavoured): we’ll become masters of ham production soon!
There are lots of versions how to make a cooked & grilled ham (I think!). Lorraine Pascale published her Asian style ham in her first cookbook (pls refer to my food books )… & I tried it – successfully!
Yes – it’s gleaming & sticky, it’s spicy & sticky, it’s fruity & sticky!
I presume that all of you read about the basics – so we can take the shortcut to today’s ham.
1st step: cooking the ham – we need:
- a mild-cured ham
- bay leaves
- star anise
- … & of course: water!
(Think of soaking the cured ham overnight if it’s very salted!)
We put the ham (skin side down) in a fitting pot, add enough water to cover the ham & add all the spices.
We bring it to a boil (about 15 min) & let it simmer for about 90 min because the ham is about 1.500 gr.
(Remember: you’ll need about 60 min per 1.000 gr of ham…)
After the cooking session we save the ham from the water, cut off the skin – carefully(!), but make sure that about 5 mm of the fat layer remain. (I was obviously a little careless as you see…).
Cut a diamond pattern in the fat layer & plug a clove in each crossing.
2nd step: the glaze!
- brown sugar
- orange peel
- orange juice
- honey or sugar beet syrup
- soy sauce
Everything is mixed & cooked for about 20-30 min to resolve the sugar; then the glaze is distributed generously over the ham.
Either let the ham rest for some hours or overnight or preheat the oven (200 degrees C) w/ fan.
Bake the ham for about 30 min. You may increase the heat to 220-240 degrees C during the last minutes…
I admit that the ham seems rather “black & burnt”: it’s because I was a little dis…trac…ted… during the final 5 min resp. I should have watched the oven more systematically… ok: damage done, but there’s always a solution: I scraped off the worst burnt spots!
The result was delicious & flavorful & spicy & sticky…
…& never forget to pick the cloves w/ a tweezer!!!
Why is the glaze so dark?
It’s primarily because of the soy sauce – also the sugar beet syrup is brown (darker than honey…).
Concerning the flavoured cooking liquid: you can use it as you like – we talked about it last time.
In general there are the same options for serving & further processing for the Asian ham as there are for the Coke ham: difference comes only by the flavour!
The businesswoman with too many office hours thinks
Yes – I agree. It’s nice to have alternatives – as always. I wonder what other flavour possibilities are out there…