cranberry and orange glazed ham

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Despite his many (many, many) redeeming qualities, Aaron’s not really the textbook romantic. Flowers, moonlight walks, date nights and the like… well, they’re not his thing.

I get that – I’m just building a picture here, not complaining about absent romanticism. Not everyone finds authenticity in bunches of long-stemmed roses or shiny pieces of jewellery; there are other ways to demonstrate love. But with that in mind, you can understand how excited I get on the odd occasion when he does make an effort to appease his soppy wife. Like a picnic he planned in the second year of our marriage.

A Valentine’s Day picnic nonetheless.

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It was a balmy February afternoon. I had just returned home from work, quietly exhausted with little expectation of intrigue. I was greeted with a mischievous smile and the smell of fresh-baked bread from a wicker picnic basket. We drove to the beach, lay on the grass and ate cured meats, strawberries and cultured butter. As the night grew cold, we wrapped ourselves in fuzzy wool and sipped red wine with icy fingers.

I remember every detail from that night, from pebbles under my feet to the music playing in our car on the way home (Bon Iver, if you’re wondering). I also remember the scent of the skip bin as I climbed in to retrieve our best cutlery (accidentally thrown out as Aaron cleaned up. Ah, bless him).

Now, I’m not just spinning sweet allegory on a Sunday morning whilst teasing you with baked ham. Aaron bought most items for our Valentine’s Day picnic from The Boatshed market in Cottesloe (I’m obsessed with that place). Beneath a happy tumble of sourdough, French butter and Gorgonzola (he knows me well) was a jar of vibrant green pesto. The best jarred pesto I’ve ever tasted, in fact. In the moonlight I took very little notice of the label itself but after returning home (and climbing out of the skip bin) I made a mental note that has since remained.

Roza’s 100% natural, gluten-free Traditional Pesto, fresh-made in Brisbane. I’ve been buying it ever since.

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My infatuation with the traditional pesto led to staunch enthusiasm when I was approached to try a few other items from the Roza’s Gourmet Sauces range this week. In particular, a seasonal Cranberry & Orange Sauce with brandy-marinated orange rind.

After popping the lid, I can honestly vouch that this stuff is good. I’d eat it straight from the jar, smeared onto dark rye with a chunk of double brie. But as it’s one week shy of Christmas, I thought it’d be an opportune time to experiment with a seasonal favourite – glazed ham.

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So, yesterday morning. I woke with fragrant dreams of sticky cured pork, sizzling scored fat with a caramelised cranberry glaze. After eating some breakfast, I removed the pork rind, ran a knife through the fat and pricked each diamond with a scented clove.

Now for the good part: I smothered the scored fat with a thick layer of cranberry, orange and balsamic glaze. The end result was better than I could have ever imagined; deliciously moist, sweet meat with crunchy bits of caramelised cranberry, dark vinegar and bitter orange. I was stealing bits straight from the roasting tray.

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This recipe will definitely be a keeper in our family for years to come, but if you’re pressed for ingredients? I’d be happy for you to just douse your ham with the jar of Cranberry & Orange Sauce (obviously, you still need to prepare the meat before hand – sorry folks – and add half of the sauce before putting the meat in the oven and the rest half-way through the cooking time). The brandy-marinated orange rind and sweet, whole cranberries are already beautifully balanced.

A perfect addition to your Christmas table (and mine).

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Cranberry and Orange Glazed Ham

Serves 8 – 10

You will need a large baking tray with a rack for this recipe.

  • 6kg cooked leg ham
  • 1 x 240g jar Roza’s Cranberry & Orange Sauce
  • 1 tbsp aged balsamic vinegar
  • finely grated rind of 1 orange (about 1 tbsp)
  • large handful of cloves

Preheat your oven to 180 degrees C (160 degrees fan forced, 350 degrees f). Place the ham on a sturdy cutting board. Use a small, sharp knife to carefully cut through the ham rind about 8cm from the shank.

Run your thumb under the rind to separate it from the thick layer of fat. Carefully peel it back, making small cuts with the knife if the rind sticks too tightly. Peel back and remove the rind, then discard.

Score the fat in a shallow diamond pattern (don’t cut all the way down to the meat or the fat will melt and spread out during cooking). Press one clove into the centre of each diamond.

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Cover the shank end of the ham with foil to prevent burning.

Combine the Roza’s Cranberry & Orange sauce, balsamic vinegar and orange rind in a medium microwave safe bowl. Heat for 20-30 seconds, stirring regularly, or until thinned (squash any large whole cranberries with the back of a spoon).

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mipbetter glaze2

Place the ham over the wire rack, then spoon half the cranberry sauce mixture over the ham, using a pastry or basting brush to ensure even distribution.

Bake for 30 minutes, then use a spoon and pastry brush to baste the meat with the remaining cranberry sauce mixture (make sure you get the glaze into any cracks that have opened in the scored fat). Cook for another 20 – 30 minutes or until the fat is sizzling and the glaze looks caramelised.

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Serve warm or cold, thickly sliced with salad and buttered bread. Or, as I’ll be doing this year – as a beautiful part of a Christmas banquet.

Disclaimer: I was provided with a sample of Roza’s Gourmet Sauces Cranberry & Orange Sauce for the purpose of recipe testing. However, I was not compensated for this post and all opinions are my own.

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curing olives, part three. dressings

jarbestDespite some personal disbelief, today marks the tenth week since my first batch of olives entered their jars of salty brine. Ten weeks of suspended hope, of weekly brine changes, of fleeting inspections and occasional puckered faces.

I’m glad to announce, whilst inspecting five large jars of marinated olives, that’s it’s all come to an end. A productive, successful and delicious end that’s made the entire process seem worthwhile.

twobowlsliketwobowlsIn hindsight, I’ve largely enjoyed curing my own olives. Everything from boiling (multiple) pots of steaming brine to watching crimson-streaked water swirl down the drain.

Yes, admittedly there have been disappointing moments, frustrating times and slack jaws over the endless mounds of sea salt I’ve used (about two kilos in the past ten weeks). However, whilst eating a soft, sweet olive marinated in fennel, chilli and orange… I’d say that I no longer care.

citrusthymeIn my initial Curing Olives post, I stated that black olives should take around 2-3 weeks to cure, with green olives taking a ‘lengthy’ 4-8 weeks to lose their high level of bitter astringency. Signs of the error in this estimation were obvious by the time of my second olive post, four weeks later.

Let me give a revised estimation: it took around 7-8 weeks for my batch of black olives to reach a level of soft, sweet edibility, whereas the green olives… uh, they took the entire ten weeks to soften and taste edible. Yes, ten weeks. But let me remind you: it’s entirely worth it.

orangefennel2detaillikeI’ve included four variations for dressing olives in the text below (uh, I got a little overexcited). All specify ‘brined then soaked olives‘, which simply means that you’ll need to soak your olives in cool, fresh water for about two hours to release some of the salty brine prior to dressing them. Don’t skip this step. If you do, you’ll end up with beautifully dressed but overpoweringly salty olives.

Taste one during the soaking process: if it’s soft and just slightly salted, you’re ready to dress the batch in whatever flavours you desire. If the ‘salt level’ continues to exceed what’s tolerable, keep soaking the olives as required (if you’ve started the process late at night, place your soaking olives in the refrigerator so that the water doesn’t become tepid overnight).

corseedsmontOne note when it comes to marinating olives: the longer you leave them, the better they’ll taste. In general, I’d recommend storing the well-sealed jars in a cool, dark place for 2-3 weeks prior to serving the olives… however, if you can’t bear the wait, there’s a simple trick to getting the most out of any of the marinades below.

*For accelerated flavour: in a small pan, lightly warm the olive oil with the aromatics (herbs, spices, garlic) until fragrant. Allow the oil to cool, then pour it over your olives. Leave for at least 2 hours, mixing well, prior to serving.

Once opened, all of these olives will keep for about 2 months in the refrigerator.

Got all of that? Okay, now for the fun (recipe) part:

lemoncorianderRecipe 1: Lemon and coriander olives

  • 1 cup (about 110g) mixed olives, brined then soaked (as above)
  • 1 tsp (about 7g) coriander seeds, toasted
  • 4-5 long strips of lemon rind
  • juice from 1/2 lemon
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Crush the coriander seeds lightly in a mortar and pestle. Place them into a medium bowl with the olives and lemon rind. Squeeze over the lemon juice, then top up with extra virgin olive oil. Sprinkle over some salt and pepper, then mix well.

Pour the mixture into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Replace the lid tightly, then invert (turn the jar upside down) to ensure that all of the ingredients are well mixed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

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orangefennelRecipe 2: Orange and fennel olives

  • 1 cup (about 110g) mixed olives, brined then soaked (as above)
  • 1 garlic clove, peeled and thinly sliced
  • 2 tsp fennel seeds, toasted
  • 1 bay leaf (dried is fine), torn into two
  • 1/2 – 1 tsp dried chilli flakes
  • 4-5 long strips of orange rind
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Place the olives into a medium bowl with the garlic, dried herbs and orange rind. Pour over some extra virgin olive oil, add a sprinkle of salt and pepper, then mix well.

Pour into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Seal tightly, then invert to ensure that the olive oil is well distributed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

thymepot olivesdoneRecipe 3: Herb and garlic olives

  • 1 cup (about 110g) mixed olives, brined then soaked (as above)
  • 1 small handful mixed fresh herbs, leaves picked (I used rosemary, oregano and thyme)
  • 2-3 long strips of lemon rind
  • juice from 1/2 lemon
  • 1 garlic clove, peeled and thinly sliced
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper

Place the olives into a medium bowl with the garlic, herbs and lemon rind. Squeeze over the lemon juice, then add some extra virgin olive oil, salt and pepper. Mix well.

Pour into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Seal tightly, then invert to ensure that the olive oil is well distributed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

herbgarlictequilaRecipe 4: Tequila and lime olives

  • 1 cup (about 110g) green olives, brined then soaked (as above)
  • 2 fresh Serrano chillies, halved (seeds intact; substitute any other medium heat chilli)
  • a good splash of tequila
  • good splash of Cointreau (substitute another triple sec)
  • 4-5 long strips of orange rind
  • juice from 1/2 lime
  • a small handful of coriander (cilantro), leaves picked
  • 1 garlic clove, peeled and thinly sliced

Place the olives into a medium bowl with the garlic, orange rind and chillies. Pour over the lime juice, booze and some extra virgin olive oil. Add the fresh coriander and a sprinkle of salt and pepper, then mix well.

Pour into a sterilised medium jar, then top up with olive oil so that the mixture is fully submerged. Seal tightly, then invert to ensure that the olive oil is well distributed. Store in a cool, dark place for 2-3 weeks to allow the flavours to develop.

jarsbetterJust a few extra things:

  • For those of you who have been following the journey of my beautiful friend Kendall, her latest blog post can be found here. She and Brett have very much valued your thoughts, prayers and love… despite geographical and physical boundaries, it means a lot. Things aren’t getting any easier for Kendall at present, so please keep it coming (thanks so much, blogging family!).
  • If you’re wondering why my pictures look different in this post, it’s because Aaron and I have been experimenting with our friend Paul’s DSLR (Canon EOS 50D) over the past few days. I’m loving it. Even accidental photos (e.g. my foot, whilst adjusting the manual focus!) look good!
  • Aaron and I are currently researching Canon DSLR’s for our own investment… we love macro photography and would mostly be using it for food photography (me), nature (Aaron) and travel (Aaron and I). Any tips, good experiences, bad experiences? We would love to know what’s worked for people with similar interests.
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