Flaming Whisky and Plum Baked Ham
Method
- Cut through rind of ham 10cm from the shank. To remove rind, run thumb around edge of rind just under the skin. Start pulling rind from widest edge of the ham and continue to pull rind carefully away from the fat up to the shank end. Remove rind completely.
- Score across the fat at about 2cm intervals, cutting lightly through the surface of the fat (not the meat) in a diamond pattern.
- Place the ham into a deep baking dish and set aside.
- Into a small pot on a medium heat, add the citrus (zest and juice), mustard and plum jam, then simmer for 10 minutes until thick and sticky.
- Preheat the oven to 185°C (175°C fan-forced). Baste the ham with the plum mix and cook for an hour, basting the ham every 15 minutes to keep it moist.
- Remove the ham from the oven and rest for 10 minutes.
- Place the ham on a serving tray and collect the juices from the ham that have dripped onto the tray. Add these juices back into the plum glaze pot.
- Add the whisky to the pot just before serving.
- Heat the the sauce to a simmer and serve the residual sauce on the side.
- For extra flare at the table, pour a shot of whisky over the hot ham and carefully ignite with a candle lighter and then when the flame burns out (30 seconds), slice and serve.
Flambé performed under controlled circumstances. For your safety and the protection of those around you, do not attempt this at home