Vietnamese Rice Paper Rolls - by Paperboy Kitchen
"The beauty of rice paper rolls is that you can play around with ingredients and fillings to keep it...
Otway Pork Christmas ham of your size choice
1/2 cup orange marmalade
1/2 cup brown sugar
1/2 cup Dijon mustard
1 Tbs white wine vinegar
Mix all glaze ingredients together until thick and the sugar is dissolved.
Heat the oven to 240 C and line a large baking tray with baking paper.
Preparing and scoring the ham:
Take the ham out of the fridge 60 minutes before starting. Remove the ham’s skin using a small knife to cut through 10cm from the top of the hock.
When removing the rind, gently slide the knife between the skin and the fat at the front of the ham. Run the knife or your hand under the skin and gently peel it back until only a layer of fat is left.
Gently score the ham by cutting it in a criss-cross pattern with a knife to form even diamonds across the layer of fat, avoiding cutting the meat underneath.
Scoring allows the glaze to stick and the fat to render, creating a glorious golden and crisp finish.
Brush half the glaze mixture onto the fat of the ham, ensuring to get the glaze into all the scored diamonds.
The total cooking time for the ham is 30 minutes, but remove it from the oven every 10 minutes to baste with the remaining glaze mix.
Credits: Otway Pork
Photo Credits: Otway Pork
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