RECIPE

Nut and Herb-Crusted Ham

Name: Nut and Herb-Crusted Ham
Cook time: 3 h
Yield: 10-12

Recipe Created For

3.8 L Rectangular Dish

Main Course

Pork

Cook Time

Over 3 hours

Serving Size

10-12

Cook Mode

INGREDIENTS

Ham

1 boneless smoked ham, about 7.5 lb
2 oranges, zest and juice
½ cup peach jam
½ cup water
2 tbsp whole-grain mustard
1 tbsp garam masala
A few pinches cayenne
1 cup roasted shelled pistachios
1 cup panko breadcrumbs
2 large garlic cloves
2 tbsp brown sugar
2 tbsp thyme leaves
1 tbsp rosemary leaves
¼ cup olive oil
1 cup chicken stock, approx.

Sauce

2 cups chicken stock
1 tsp cornstarch
½ cup peach jam
2 thyme sprigs
2 rosemary sprigs

EQUIPMENT

Ready to push some delicious culinary boundaries in the kitchen? This recipe puts your ham roast in another category. Guests will instantly be enamoured by the blend of spice and crunch in every bite, beautifully cooked and served in our Heritage Rectangular Dish.

INGREDIENTS

Ham

1 boneless smoked ham, about 7.5 lb
2 oranges, zest and juice
½ cup peach jam
½ cup water
2 tbsp whole-grain mustard
1 tbsp garam masala
A few pinches cayenne
1 cup roasted shelled pistachios
1 cup panko breadcrumbs
2 large garlic cloves
2 tbsp brown sugar
2 tbsp thyme leaves
1 tbsp rosemary leaves
¼ cup olive oil
1 cup chicken stock, approx.

Sauce

2 cups chicken stock
1 tsp cornstarch
½ cup peach jam
2 thyme sprigs
2 rosemary sprigs

EQUIPMENT

INSTRUCTIONS

Ham

Place the ham in a 3.8 L Rectangular Dish. Let the ham sit out at room temperature while you prepare the next steps.

In a 2 L Saucier, bring the orange juice (set the zest aside for the topping), jam, water, mustard and spices to a boil.

Season with salt and pepper. Simmer until thick and syrupy, about 30 minutes.

Preheat the oven to 325°F / 160°C.

Meanwhile, in a Mortar & Pestle or food processor, blend the pistachios, panko, garlic, sugar, herbs and orange zest until the texture of coarse breadcrumbs. Stir in the oil. Season with salt and pepper. Set aside.

Generously brush the ham with some of the peach glaze using a Revolution^® Basting Brush. Pour the chicken stock into the bottom of the rectangular dish. Transfer to the oven and bake for 1 hour 30 minutes, brushing with some glaze halfway through. Add more chicken stock as needed to keep a thin layer of liquid at the bottom of the dish during cooking. Remove the ham from the oven and brush with the remaining glaze. Let sit for 5 minutes to cool slightly.

Increase the oven to 400°F / 200°C.

Transfer the ham to a large cutting board. Pour any juices from the rectangular dish into a clean Saucier and set aside. Cover the ham with the pistachio crust. Return to the rectangular dish. Bake for another 15 to 20 minutes, or until the crust is nicely browned.

Remove the ham from the oven and let rest for 15 minutes.

Sauce

Meanwhile, add the chicken stock and cornstarch to the Saucier of cooking juices. Whisk to combine to combine using a Revolution^® Balloon Whisk. Add the peach jam and herbs. Bring to a boil. Simmer until thickened slightly. Remove the herbs and adjust the seasoning.

Thinly slice the ham. Serve with the sauce. Delicious served with mashed potatoes.