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Blood Orange Marmalade, Ginger & Sriracha Glazed Ham

SERVES: 18 • TOTAL TIME: 1 HOUR 15 MINUTES

Ingredients:

  • 1 x 8 - 10kg ham leg, rind removed

  • 300 g jar blood orange marmalade

  • ¼ cup brown sugar

  • 1 ½ tbsp finely grated fresh ginger

  • 1 tbsp sriracha hot chilli sauce

Directions:

  1. Preheat oven to 200˚C. Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways at 1 centimetre intervals. Wrap the hock in foil to prevent burning.

  2. Place ham on a greased rack in a large baking dish lined with foil.

  3. To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8 to 10 minutes or until slightly thickened.

  4. Brush the ham fat a few times to evenly coat with the glaze. Bake, for 50 minutes to 1 hour, brushing with remaining glaze occasionally, or until ham is golden and caramelised. Set aside to cool for 30 minutes.


2022 Lock & Key Pinot Noir is the perfect accompaniment to this ham:

Beautifully fragrant with lifted red fruits, strawberry and floral aromas and earthy undertones. A seductive palate opens with pure red cherry and strawberry fruit flavours, following on to darker secondary characters of game and cured meats. The texture is pure Pinot; refined, polished and silky.


Download Recipe Here:

Blood Orange Marmalade, Ginger & Sriracha Glazed Ham
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Download PDF • 3.52MB

This recipe is featured in The BARN Magazine 2022:


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