Haven Extras Summer 2019

Whether you’re embracing a meat-free day each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, Veg ticks all the boxes. Jamie Oliver describes his new book by saying: “It’s all about celebrating really good, tasty food that just happens to be meat-free.” Up your vegie intake and widen your recipe repertoire – add an utterly delicious veg dish to your Christmas table this festive season. We can guarantee even your committed carnivores will be won over!

Penguin Books RRP $49.99

Oink, oink – make sure you buy an Australian ham for Christmas

Did you know that over 70 per cent of the ham and bacon for sale in Australia is made using imported pork? While all of the fresh pork that you buy in this country (roasts, chops, steaks, fillets etc) is 100 per cent Australian-grown, unfortunately, most Australians have no idea about the origin of the pork used in their ham, bacon and pork smallgoods. But it only takes a few simple steps to ensure the product is made using Australian pork.

To support Aussie farmers, and to ensure you’re buying pork with some of the highest welfare, safety and environmental standards in the world, it’s crucial to check the label when choosing your porky products. The labels can tend to be confusing, so if you care about where your pork is originating from, visit the Australian Pork website pork.com.au/how-to-buy-australian-pork for a full rundown on understanding the labelling system.

If you’re partial to a Christmas ham, make sure the one on your table this year is made from Australian-grown pork. You’ll be supporting our farmers and know you’re getting fresh, great tasting Aussie ham!

See Haven Food for a delicious glaze recipe to help you create a centerpiece-worthy Christmas ham at your place.

Thank you to Australian Pork for this information.

Redcurrant, spice & balsamic glazed ham

Prep time: 25 minutes
Cook time: 1 hour 15 minutes
Serves: 17 people

Ingredients

1 x 7-8kg ham leg, skin removed

Spiced redcurrant & balsamic glaze

1 cup redcurrant jelly
¼ cup brown sugar
½ teaspoon all-spice
½ teaspoon ground cinnamon
2 tablespoons caramelised balsamic vinegar
½ teaspoon sea salt

Preheat oven to 180C (160C fan-forced).

To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring occasionally, over medium-high heat. Reduce heat and simmer for 6-8 minutes or until slightly thickened. Set aside to cool slightly.

Meanwhile, using a sharp knife, score the ham fat lengthways in 1cm intervals. Wrap the ham hock with foil (this prevents it from burning).

Place ham on a greased rack in a large baking dish lined with foil (see tip). Brush ham fat with half of the glaze. Roast for 55-65 minutes, brushing (basting) with remaining glaze every 15 minutes, until ham is golden and caramelised.

Slice and serve warm or cold.

Tips:

• If preferred, for ease use a large disposable foil roasting dish.
• To serve: remove the foil and wrap the hock in baking paper, a strip of fabric and secure with string then wrap with a ribbon – perfect for the Christmas table.