1 large ham (about 4 kg)
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
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.
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