Glazed Ham with a native twist
Celebrate Christmas with a Native Australian twist
Ingredients
- 2.5 kg Smoked Ham | Easy Carve
- 10 Cloves
Glaze
- 1 Cinnamon Quill
- 50g Davidson Plum Extra Garnish
- 1 Orange | Zest
- 1 Star Anise
- 50ml Water
- 50ml Maple Syrup
Croquettes
- 300ml Water| Hot
- 3g MAGGI Chicken Booster
- 100g MAGGI Natural Mashed Potato
- 50g Butter | Melted
- 1/4 Cup Parsley | Chopped
- 1 Egg Yolk
- 150g Leek | Shredded, Cooked & Cooled
- Pepper
Croquette Crumming
- 50g Flour
- 2 Eggs
- 150g MAGGI Natural Mashed Potato
Davidson Plum Jus
- 20g Davidson Plums Sliced
- 100ml Brandy
- 400-500ml water
- 50g MAGGI Jus Lié Sauce Mix
Preparation
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1Set your oven to 170˚C and prepare roasting tray.
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2Stud the ham with cloves and place on roasting tray.
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3In a small saucepan, add cinnamon, cherries, orange, water and maple, then simmer reducing by ¹⁄₃.
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4Brush over the ham, bake until caramelised, then set aside.
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5In a saucepan, add hot water, MAGGI Chicken Flavoured Booster, and Mix MAGGI Natural Mashed Potato and melted butter. Remove from heat & cool.
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6Add parsley, egg yolk, leek and pepper mix until combined.
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7On a floured bench pipe 3cm thick croquettes, roll in flour.
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8Coat in egg & MAGGI Natural Mashed Potato, and deep fry.
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9In a saucepan heat the Davidson Plum with brandy & reduce by 2⁄₃.
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10Add the water & bring the sauce to the boil.
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11Thicken with Maggi Jus Lié Sauce Mix and simmer for 2 minutes.
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12Serve ham with Davidson Plum jus and croquettes.
