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

  1. 预热烤箱至180°C。
  2. 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。
  3. 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。
  4. 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。
  5. 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

  1. Preheat oven to 180°C.
  2. 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.
  3. Use a small sharp knife cut through the rind 10cm from the bone, gently lift and remove the rind with your fingers.
  4. 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.
  5. 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》