Mum’s chicken curry
Mum’s chicken curry
4 servings
55 mins
A classic chicken curry is a absolute must to have up your sleeve. Great for midweek dinners and tastes just as great the next day.
5+ servings
70 minutes
10 m prep + 60 m cook
Glazed Roast Christmas Ham
Prepare one of these simple yet delicious glaze recipes for Christmas, each with a different flavour to suit your preference.
Ingredients
Blood orange marmalade, ginger and siracha glaze
300g jar blood orange marmalade (regular is also fine)
1/4 brown sugar
1 1/2 tablespoons of freshly grated ginger
1 tablespoon of siracha hot sauce
Spiced redcurrant and pomegranate glaze
1 cup redcurrant jelly
1/3 cup pomegranate molasses
2 cinnamon sticks
4 star anise
2 cloves
Beer, brown sugar and mustard glaze
375ml dark ale
1/2 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon golden syrup
Method
- Combine glaze ingredients in a medium saucepan, stirring and bring to the boil. Reduce the heat and simmer stirring occasionaly for 8 minutes or until slightly thickened. (Beer, brown sugar and mustard glaze requires a further 20 mins simmering or until reduced volume by half).
- Using a knife, pull back and remove the rind from the ham. Score the ham fat (not flesh).
- Brush the ham fat 2-3 times with the glaze. Place the on a greased rack in a large baking dish lined with foil.
- Bake the ham in a preheated oven (180°C/160°C fan forced) for 50 mins – 1hr (35 – 45 mins for a half leg). Re-baste the ham every 10 – 15 mins with the remaining glaze or until ham is golden and caramelised. Set aside to cool before serving.
Tips:
- Wrap the ham hock in foil, this prevents it from burning.
- For ease, use a large disposable foil roasting dish.
- Keep the glaze on very low heat while standing, this will make sure it spreads easily over the ham when you apply the baste.
Recipe by Australian Pork
Glazed Roast Christmas Ham
Prepare one of these simple yet delicious glaze recipes for Christmas, each with a different flavour to suit your preference.
5+ servings
70 minutes
10 m prep + 60 m cook
Ingredients
Blood orange marmalade, ginger and siracha glaze
300g jar blood orange marmalade (regular is also fine)
1/4 brown sugar
1 1/2 tablespoons of freshly grated ginger
1 tablespoon of siracha hot sauce
Spiced redcurrant and pomegranate glaze
1 cup redcurrant jelly
1/3 cup pomegranate molasses
2 cinnamon sticks
4 star anise
2 cloves
Beer, brown sugar and mustard glaze
375ml dark ale
1/2 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon golden syrup
Method
- Combine glaze ingredients in a medium saucepan, stirring and bring to the boil. Reduce the heat and simmer stirring occasionaly for 8 minutes or until slightly thickened. (Beer, brown sugar and mustard glaze requires a further 20 mins simmering or until reduced volume by half).
- Using a knife, pull back and remove the rind from the ham. Score the ham fat (not flesh).
- Brush the ham fat 2-3 times with the glaze. Place the on a greased rack in a large baking dish lined with foil.
- Bake the ham in a preheated oven (180°C/160°C fan forced) for 50 mins – 1hr (35 – 45 mins for a half leg). Re-baste the ham every 10 – 15 mins with the remaining glaze or until ham is golden and caramelised. Set aside to cool before serving.
Tips:
- Wrap the ham hock in foil, this prevents it from burning.
- For ease, use a large disposable foil roasting dish.
- Keep the glaze on very low heat while standing, this will make sure it spreads easily over the ham when you apply the baste.
Recipe by Australian Pork
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6 servings
45 mins
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4 servings
30 mins
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