Tamarind Glazed Ham - Chef Recipe by Peter Kuruvita

Tamarind Glazed Ham - Chef Recipe by Peter Kuruvita


Ingredients

1 large ham (about 4 kg)
30 cloves
1 L apple juice

Tamarind and Pasilla Paste:

3 Tbs olive oil
4 pasilla chillies, de-seeded
1 cup water
1 white onion, quartered
10 garlic cloves
4 very ripe plum tomatoes, cored and halved
Salt to taste
1 1/2 cups light tamarind pulp

Tamarind Pasilla Vinaigrette:

30 ml lime juice
60 ml olive oil
1 Tbs palm sugar
1 Tbs tamarind pasilla paste
1 tsp cracked black pepper
Salt to taste

Method

To make paste and vinaigrette:

Heat the olive oil in a 20 cm fry pan to a medium heat. Using tongs, fry the chillies until crisp. Place into a bowl and cover with water, drain after 2 minutes, reserving the water.

Place the tomato, onion and garlic in a 25 cm heavy based fry pan without oil and place on a medium heat. Char the tomato, onion and garlic on all sides, removing them as they soften. Place in a blender jar along with chillies and tamarind water.

Blend until very fine, adding some of the water from the soaking chillies to get a smooth paste. Pass the mixture through a fine sieve, add salt to taste and reserve.

Make the vinaigrette by whisking all the ingredients together and reserve.

Ham:

Remove ham from fridge about two hours before cooking. Trim the excess fat leaving a 1/2 cm layer only. Take a sharp knife and score the ham about 1 cm deep and 5 cm apart, creating diamonds.

Stick a clove into the centre of each diamond and rub the paste over the whole ham. Lay the ham fat side down in a baking tray, cover with plastic wrap and leave for 30 minutes.

Preheat oven to 180 C and place the oven rack in the bottom third of the oven. Pour the apple juice into the baking try so it is about 1 cm deep.

Bake ham uncovered for two hours, basting occasionally with fresh apple cider to maintain a juice depth of 1 cm. When cooked transfer to a carving board and let rest for 20 minutes before carving.

Recipe provided by Noosa Beach House Peter Kuruvita