Roasted Pork With Spiced Marmalade Glaze
Tuesday, November 27, 2007
This is a variation of a recipe found in the December 2007 issue of Olive. The original recipe uses raw ham on the bone. As luck would have it, the supermarket and butcher were all out the day I wanted to try this. No matter, I'll just substitute it with pork instead. You see, I was very keen on finding out if the marmalade glaze was any good or not, never mind if it was raw ham or pork. A pig's a pig. And no, I'm not talking about the male of the species.
The glaze didn't disappoint - I love it. It even got Hubs' stamp of approval. Now, to try it on a goose or duck...
Damn, I just made myself hungry.
Baked Ham (or Roasted Pork) With Spiced Marmalade Glaze
You Need:
2 oranges, thickly sliced
20-30 cloves
1 tbsp black peppercorns
2 onions, thickly sliced
Whole raw ham on the bone or pork loin (I bought about 800g as we are only a family of 3)
SPICED MARMALADE GLAZE
1/2 jar marmalade (get the darker ones)
2 star anise
4 tbsp muscovado sugar
2 tbsp dijon mustard (I skipped this)
2 tsp allspice
How To:
- Heat the oven to 160C. Put the oranges, 5 cloves the peepercorns and onions in the bottom of a large roasting tin. Pour in the water to come up to about 4cm. Sit the ham / pork loin on a trivet in the tray then cover the whole thing tightly with a double layer of foil. Bake in the oven for 4 hours. (Yes, you read it correctly, 4 hours)
- To make the marmalade glaze, put all the ingredients in a pan and heat gently. Add a splash of water if the glaze is too thick. Bring to a simmer then cool slightly.
- Carefully remove the skin from the ham, leaving a decent layer of fat. Score the fat and stud all over with cloves.
- If you are using pork, disregard the removal of skin and go straight for the scoring and studding.
- Brush the ham / pork loin all over with the glaze then put back in the oven for 15 - 20 minutes or until golden brown. Brush on more glaze halfway through cooking if you like. Let the ham / pork sit for 20 minutes before carving.
Note: This keeps for days in the refridgerator and can be reincarnated in the form of sandwich filling or salad topping.
Labels: she cooks
The Dutchess of Cookalot whipped this up at 3:06 am 1 calories
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