STONE’S GINGER WINE GLAZED HAM AND STONE’S GINGER WINE CHUTNEY

Ingredients

Ginger Wine Glazed Ham :

  • 1 whole leg of ham
  • 1/2 cup cloves
  • Optional; slices of citrus.  We used cumquats …. whatever is in season!
  • Tooth picks to secure citrus
  • 1 large baking tray, lined with alfoil & baking paper (saves washing up)

Glaze :

  • 1/3 cup Stone’s Ginger Wine
  • 1/2 cup brown sugar
  • 2 large tablespoons honey
  • 2 tables spoons dry Keens mustard powder
  • 1/2 cup orange juice

Stone’s Ginger Wine Cherry Chutney :

  • 3 cups pitted cherries
  • 1/2 cup finley diced red onion
  • 2 tablespoon olive oil
  • 1 tablespoon finely julienned ginger or grated
  • 1/2 cup Stone’s Green Ginger Wine
  • 1 cinnamon stick
  • 1/2 tsp five spice optional
  • 3 tablespoons brown sugar
  • 1/2 cup cherry jam or cranberry jelly
  • 3 table spoons red wine vinegar or apple cider vinegar
  • Season with a pinch of salt & pepper

Method

  1. Pre heat Oven to 160oc
  2. Place oven shelf on lowest position in the oven take out all other shelves, this is so you can fit ham into the oven.
  3. To remove skin : Using a small knife or you can use your finger carefully separate the the skin / rind around the edge of the whole ham, just under skin separate rind from the white fat. Keep the white fat intact .  Then cut around the shank of the ham, approx 10cm from the end of the leg / shank . Gently peel the rind ( brown skin ) off in one layer leaving the white fat, left intact. Gently pull the skin back towards the end of the leg bone in one piece . If it tears or losses its way just use your finger to gently peel the skin and guide it back.  If you’re not confident get your butcher to do this for you and score it.
  4. Take the skin you have removed and lay on the bottom of your baking tray (skin side down),
  5. Place your ham on top to bake, this helps prevent the ham from sticking to bottom of the tray
  6. Score the fat about 2mm deep into a diamond pattern, all the way across each side, don’t go too deep. Studd centre with cloves, we also used slices of cumquat and secured with toothpicks.
  7. Brush ham with ginger wine glaze, place in oven and continue to baste with glaze with baking juices  over 40mins, better to bake long and slow to bring out the flavours until its golden.

Glaze

  1. In a small sauce pan bring to the boil, reduce by 1/3 and until it has gone syrupy.
  2. Sauté onion red onion with olive oil add ginger, add cherries, ginger wine, cinnamon, brown sugar, five spice, jam or jelly and vinegar .
  3. Bring to the boil, turn down to a medium heat and simmer stirring frequently,  for 20mins – 30mins or until its slightly thickened, glossy, and cherries have taken on all the spice notes .  Season and serve at room temperature, store in a clean glass jar, in the refrigerator.