石榴苹果釉火腿

材料
带骨火腿5千克,室温
苹果4个,去皮切半
清水500毫升
石榴苹果涂酱
肉桂棒2根
八角4个
苹果汁250毫升
蔗糖200克
石榴糖浆4大匙
蜂蜜85克
做法
- 预热烤箱至180°C。
- 准备石榴苹果涂酱:把所有材料用小汤锅煮滚后继续加热1-2分钟至蔗糖完全溶化、酱汁乳化完成,放置待用。
- 用小尖刀插进火腿皮,割出10厘米长度,用手指小心托起火腿皮并轻轻剥除。
- 用尖刀在火腿上划十字刀花,注意不要割得太深,否则会让脂肪掉落。
- 在火腿上刷1层石榴苹果涂酱,放在盛在烤盘上的烤架上,加上苹果和清水,把骨头露出的部分用锡箔纸包好,放进烤箱烤1(1/2)小时,期间不断补刷涂酱。
Pomegranate and Apple-glazed Ham
Ingredients
5kg ham on the bone, at room temperature
4 apples, peeled and halved
500ml water
Pomegranate and Apple Glaze
2 cinnamon sticks
4 star anise
250ml apple juice
200g brown sugar
4 tbsp pomegranate molasses
85g honey
Method
- Preheat oven to 180°C.
- Prepare pomegranate and apple glaze: Place all ingredients in a small saucepan and bring to a boil. Let it boil for 1–2mins until sugar is melted and glaze is emulsified. Set aside.
- Use a small sharp knife cut through the rind 10cm from the bone, gently lift and remove the rind with your fingers.
- Using a sharp knife, gently score the fat in a criss cross motion, being careful not to cut too deeply into ham, or the fat will spread apart during cooking.
- Brush ham with glaze and place it on a rack in a roasting pan. Add apples and water. Cover bone-end of ham with aluminium foil and bake for 1½hrs, brushing with glaze regularly throughout.
食谱提供
Dean Brettschneider
TEXT 若昕 PHOTOS《COOK: Food to Share》