The 25 days of Christmas Recipes continues today with a very exciting theme - introducing Ham Week! Our wonderful friends at KR Castlemaine were kind enough to offer me a Christmas Ham to use and provided me with some delicious recipes that I can't wait to share with you! We're also giving away hams every day on 96five, so tune in for your chance to get your own ham!
So, kicking off Ham Week is the traditional Christmas baked ham. This is my first ever attempt, so I was really excited to try it out. The KR Castlemaine recipe uses an amazing fig glaze, which gives it this wonderful rich, sweet, sticky coating. The flavour of leg ham is just divine, and teamed with the baked ricotta - just perfect! I loved this recipe - the perfect feature on your Christmas table!
 |
| The prepared ham before cooking |
Ingredients
KR Castlemaine Premium Cooked on Bone Leg Ham (3.5-5kg)
1 cup brown sugar
½ cup apple juice
½ cup fig jam
½ cup fig jam
¼ tsp mixed spice and a pinch of ground cinnamon
Method
To make the glaze: mix sugar, juice, jam and spices together over a low heat until dissolved.
Pre-heat oven to 160-170 degrees.
Prepare KRC Premium Leg Ham: remove rind using finger tips and leave fat exposed.
Score fat in thin lines across the surface of the ham ½ cm x 5mm deep. Place KRC Premium Leg Ham in a deep foil dish or lined baking dish.
Brush with fig glaze before placing in pre-heated oven, then baste frequently during 1 ½ - 2 hours cooking time.
Baked Ricotta and Roasted Figs
8 figs – cut into quarters from top (leaving base intact)
2 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp castor sugar
Sea salt and cracked black pepper
1kg ricotta cheese, fresh
1 tbsp finely chopped oregano
2 tbsp lemon zest
2 eggs lightly beaten
Method
Pre-heat oven to 180 degrees.
Place the figs, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine. Roast for 15 minutes, remove and allow to cool.
Place the ricotta, oregano, lemon zest, egg, salt and pepper in a bowl and mix well to combine.
Place ricotta mixture into a 24cm greased oven proof bowl or spoon into 8 x ½ cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set. (I did it in a muffin pan - it made 9).
Allow to cool for 5 minutes before turning out.
Arrange the ricotta on a serving platter top with the baked figs. Serve warm with fig glazed KRC Premium Leg Ham and a crispy garden salad.
Method
To make the glaze: mix sugar, juice, jam and spices together over a low heat until dissolved.
Pre-heat oven to 160-170 degrees.
Prepare KRC Premium Leg Ham: remove rind using finger tips and leave fat exposed.
Score fat in thin lines across the surface of the ham ½ cm x 5mm deep. Place KRC Premium Leg Ham in a deep foil dish or lined baking dish.
Brush with fig glaze before placing in pre-heated oven, then baste frequently during 1 ½ - 2 hours cooking time.
Baked Ricotta and Roasted Figs
8 figs – cut into quarters from top (leaving base intact)
2 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp castor sugar
Sea salt and cracked black pepper
1kg ricotta cheese, fresh
1 tbsp finely chopped oregano
2 tbsp lemon zest
2 eggs lightly beaten
Method
Pre-heat oven to 180 degrees.
Place the figs, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine. Roast for 15 minutes, remove and allow to cool.
Place the ricotta, oregano, lemon zest, egg, salt and pepper in a bowl and mix well to combine.
Place ricotta mixture into a 24cm greased oven proof bowl or spoon into 8 x ½ cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set. (I did it in a muffin pan - it made 9).
Allow to cool for 5 minutes before turning out.
Arrange the ricotta on a serving platter top with the baked figs. Serve warm with fig glazed KRC Premium Leg Ham and a crispy garden salad.
 |
| The ham after baking - check out the sweet, sticky glaze! |
The 25 days of Christmas Recipes continues today with a very exciting theme - introducing Ham Week! Our wonderful friends at KR Castlemaine were kind enough to offer me a Christmas Ham to use and provided me with some delicious recipes that I can't wait to share with you! We're also giving away hams every day on 96five, so tune in for your chance to get your own ham!
So, kicking off Ham Week is the traditional Christmas baked ham. This is my first ever attempt, so I was really excited to try it out. The KR Castlemaine recipe uses an amazing fig glaze, which gives it this wonderful rich, sweet, sticky coating. The flavour of leg ham is just divine, and teamed with the baked ricotta - just perfect! I loved this recipe - the perfect feature on your Christmas table!
|
| The prepared ham before cooking |
Ingredients
KR Castlemaine Premium Cooked on Bone Leg Ham (3.5-5kg)
1 cup brown sugar
½ cup apple juice
½ cup fig jam
½ cup fig jam
¼ tsp mixed spice and a pinch of ground cinnamon
Method
To make the glaze: mix sugar, juice, jam and spices together over a low heat until dissolved.
Pre-heat oven to 160-170 degrees.
Prepare KRC Premium Leg Ham: remove rind using finger tips and leave fat exposed.
Score fat in thin lines across the surface of the ham ½ cm x 5mm deep. Place KRC Premium Leg Ham in a deep foil dish or lined baking dish.
Brush with fig glaze before placing in pre-heated oven, then baste frequently during 1 ½ - 2 hours cooking time.
Baked Ricotta and Roasted Figs
8 figs – cut into quarters from top (leaving base intact)
2 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp castor sugar
Sea salt and cracked black pepper
1kg ricotta cheese, fresh
1 tbsp finely chopped oregano
2 tbsp lemon zest
2 eggs lightly beaten
Method
Pre-heat oven to 180 degrees.
Place the figs, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine. Roast for 15 minutes, remove and allow to cool.
Place the ricotta, oregano, lemon zest, egg, salt and pepper in a bowl and mix well to combine.
Place ricotta mixture into a 24cm greased oven proof bowl or spoon into 8 x ½ cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set. (I did it in a muffin pan - it made 9).
Allow to cool for 5 minutes before turning out.
Arrange the ricotta on a serving platter top with the baked figs. Serve warm with fig glazed KRC Premium Leg Ham and a crispy garden salad.
Method
To make the glaze: mix sugar, juice, jam and spices together over a low heat until dissolved.
Pre-heat oven to 160-170 degrees.
Prepare KRC Premium Leg Ham: remove rind using finger tips and leave fat exposed.
Score fat in thin lines across the surface of the ham ½ cm x 5mm deep. Place KRC Premium Leg Ham in a deep foil dish or lined baking dish.
Brush with fig glaze before placing in pre-heated oven, then baste frequently during 1 ½ - 2 hours cooking time.
Baked Ricotta and Roasted Figs
8 figs – cut into quarters from top (leaving base intact)
2 tbsp olive oil
2 tbsp white balsamic vinegar
2 tbsp castor sugar
Sea salt and cracked black pepper
1kg ricotta cheese, fresh
1 tbsp finely chopped oregano
2 tbsp lemon zest
2 eggs lightly beaten
Method
Pre-heat oven to 180 degrees.
Place the figs, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine. Roast for 15 minutes, remove and allow to cool.
Place the ricotta, oregano, lemon zest, egg, salt and pepper in a bowl and mix well to combine.
Place ricotta mixture into a 24cm greased oven proof bowl or spoon into 8 x ½ cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set. (I did it in a muffin pan - it made 9).
Allow to cool for 5 minutes before turning out.
Arrange the ricotta on a serving platter top with the baked figs. Serve warm with fig glazed KRC Premium Leg Ham and a crispy garden salad.
|
| The ham after baking - check out the sweet, sticky glaze! |
