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askwhatsforlunch · 1 year

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Manuka Honey Glazed Ham

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)

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askwhatsforlunch · 6 months

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The Rugby World Cup Table

In France, there is something specific to Rugby we call "la troisième mi-temps" (third half-time), where both winning and losing teams and supporters gather after a game for a bite and a pint! In that spirit, as our home World Cup comes to a close tonight, I am celebrating all the teams that took part and played exciting, enthralling rugby (sometimes breaking our hearts!) all across France this past couple of months, sharing recipes from all the countries represented. I really enjoyed delving into national cuisines I did not know, and perhaps some future travels will be inspired by these delicious discoveries! In the meantime, I'll be happy eating, whether New Zealand or South Africa lifts their fourth Webb Ellis Trophy!

Pool A

Confit Duck (France)

Manuka Honey Glazed Ham (New Zealand)

Melanzane alla Parmigiana (Italy)

Pasta con Salsa Caruso (Uruguay)

Ombidi and Mielie Pap (Namibia)

Pool B

Beer Battered Sausages (Ireland)

Regte Braaibroodjie (South Africa)

Scots Apple Crumble (Scotland)

Ota Ika (Tonga)

Griș cu Lapte (Romania)

Pool C

Haddock Welsh Rarebit (Wales)

Vudi Vakasoso (Fiji)

Aussie Burgers (Australia)

Pastéis de Nata (Portugal)

Abkhazura (Georgia)

Pool D

Chicken Pot Pie (England)

Guiso Carrero (Argentina)

Salmon Chirashi (Japan)

Kopai (Samoa)

Chupe de Camarones (Chile)

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