Our Sunday Lunch today takes inspiration from my recent journey across Aotearoa New Zealand. The pièce de résistance, this beautiful Manuka Honey Glazed Ham, was one of the meats I ate when we lunched at Te Puia in Rotorua. It was most excellent, and I vowed to recreate the recipe at home. I also loved the Hāngī lamb and chicken, but digging an umu (earth oven) in the garden is little more complicated, especially on a rainy day! Happy Sunday, mates!
Ingredients (serves 4 to 6):
1 onion
2 small carrots
1.4-kilo/-pound ham on the bone (uncooked, and preferably not smoked)
1/2 tablespoon juniper berries
1/2 tablespoon whole black peppercorns
1/2 tablespoon coarse sea salt
1 litre/4 cups water
1 large garlic clove, minced
1/2 teaspoon dried rosemary
2 heaped tablespoons good Manuka Honey
Peel onion, and cut it into quarters. Peel carrots, and cut them into thick chunks.
Add onion and carrots into a large Dutch oven and place the ham onto them. Sprinkle liberally with juniper berries, whole peppercorns and coarse sea salt. Cover with water (the ham doesn’t need to be completely submerged as it will cook in the steam).
Place Dutch oven on the stove, over a high flame, and bring to the boil. Then, cover with the lid, reduce heat to low, and simmer, one hour.
In a small bowl, combine minced garlic, dried rosemary and Manuka Honey. Give a good stir until well-blended.
Preheat oven to 200°C/395°F.
Once the ham is cooked, lift it out of the Dutch oven, and onto a roasting or baking dish.
Carefully remove the skin from the ham, so you are left with a thin layer of fat. Using a sharp knife, score the fat in a criss-cross manner.
Generously spread Manuka Honey mixture onto the ham. Place baking dish into the hot oven, and roast, at 200°C/395°F, for 20 to 25 minutes, until golden brown on top, occasionally basting it with its fat and the Manuka Honey glaze.
Serve hot, with its roasting juices and Manuka Honey and Thyme Roasted Kūmara. A Waiheke Island Pinot Noir, or a French Beaujolais Nouveau would pair nicely with it!
Pōhutu Geyser in Rotorua, Bay of Plenty, New Zealand (14th October, 2022)
[JUST POUR IT ON TOP OVER HERE. THE HAM'S ALREADY COOKED AND CURED, SO THIS IS JUST FORTIFYING THE FLAVOR. EXACTLY. BUT WE HASTEN TO ALIENATE THE VERY FATES WE INTENDED TO WOO. WELL, THIS ENTIRE KITCHEN SMELLS LIKE ROOT BEER RIGHT NOW. AND THEN IN 40 MINUTES WE WILL HAVE A BAKED HAM. THERE YOU GO.]
How Long to Cook/Bake Ham in Oven | Crock Pot | Slow Cooker?
If you are cooking a ham in the oven, you have to preheat the oven to 325°F. Remove the plastic disc from the bone. Place the ham in a roasting pan flat side down....
JUST POUR IT ON TOP OVER HERE. THE HAM'S ALREADY COOKED AND CURED, SO THIS IS JUST FORTIFYING THE FLAVOR. EXACTLY. BUT WE HASTEN TO ALIENATE THE VERY FATES WE INTENDED TO WOO. WELL, THIS ENTIRE KITCHEN SMELLS LIKE ROOT BEER RIGHT NOW. AND THEN IN 40 MINUTES WE WILL HAVE A BAKED HAM. THERE YOU GO. BUT THAT'S REALLY JUST FOR GRAB A BAKLE.
WE SUCK THIGGY. YEAH. WE'RE GOING TO MAKE A HAM INSTEAD OF SAVING RATINGS. THEN THIS SCREAM WILL START. THIS IS SO SAVING FOR YOU, IT'S STILL GOING TO TAKE A LOT OF TIME, BUT IT'S SO FUN. THIS ONE IS REALLY HAPPY TO ME. THIS IS SUGGESTING.
I GET WHAT YOU DON'T. SHE HAS A FUCKING CAR.
(Inspired by https://www.instagram.com/p/C3djEWBSA8K/ )
Today was my Second Annual Bad Idea Potluck. I make things that I know are great but can't convince other people to try, and also things that sound horrifying but I'm morbidly curious. Other creations from today:
Chicken and vegetable aspic:
Ham salad:
Tomato Soup Cake, from Dylan Hollis. Voted "most better than it sounds."
Bean Pie, also from Dylan Hollis:
A savory feta cheesecake, with a recipe from Cato:
And honeyed mushrooms from Apicius:
I also made a couple loaves of bread:
Old Fashioned and Manhattan jello shots (Old Fashioned was too strong but the Manhattan was great):
and a bizarre cocktail called the Death Flip (which was truly great, do recommend if you like that sort of thing).