Glazed roast ham, roast whole swede and festive sides

Wow your festive gathering with this Christmas spread, including a roast ham with a brown sugar and soy glaze topped with colourful chopped glacé cherries, orange zest and thyme, plus swede, red cabbage and carrots.

Glazed roast ham, roast whole swede and festive sides. Credit: Mark Moriarty: Off Duty Chef Christmas Special

• serves

  6

• prep

  30 minutes

• cook

  4:10 hours

• difficulty

  Mid

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Mark Moriarty: Off Duty Chef Christmas Special

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Ingredients

Ham

• 3-3.5 kg bone-in, skin-on ham
• 100 g brown sugar
• 100 g honey
• 20 ml soy sauce
• 1 tbsp cornflour, mixed in an equal quantity of cold water
• 1½ tbsp glacé cherries, chopped
• Zest of 1 large orange
• 3 tsp fresh thyme leaves
• ½ whole nutmeg, grated

Braised red cabbage

• 3 heads red cabbage, quartered with the core removed
• 2 red onions, peeled and finely sliced
• 4 green apples, peeled, cored and grated
• 2-3 tbsp vegetable oil
• 2 star anise
• 1 stick cinnamon
• 3 tsp mixed spice
• 3 tsp salt
• 1½ tbsp pre-made cranberry sauce
• 120 g soft brown sugar
• 150 ml red wine vinegar
• 100 ml apple juice
• Zest and juice of half an orange

Glazed swede

• 1 large swede
• 20 cloves
• 100 ml orange juice
• 100 ml vegetable stock
• 20 ml soy sauce
• 50 ml honey
• Zest of 1 orange
• ½ whole nutmeg
• Black pepper

Vichy carrots

• 1½ tbsp coriander seeds
• 3 tsp (15 ml) vegetable oil
• 12 large carrots, peeled and halved
• 1.2 L chicken stock (or use a chicken-like vegetarian stock if making this dish for vegetarians)
• 100 g butter
• 1 tbsp honey
• ½ tsp cornflour, mixed in 1½ tbsp (30 ml) cold water
• Handful chives, sliced
• Zest of an orange

Instructions

1. Start with the ham by preheating oven to 200°C.
2. Place the ham on a large baking tray and cover tightly with a sheet of kitchen foil before placing in the pre-heated oven and cooking for 3 hours.
3. Once cooked, remove the ham and allow it to rest in a warm place for 1 hour. Reduce oven to 180°C.
4. Meanwhile, towards the end of the ham cooking time, begin the braised cabbage: Thinly slice the red cabbage using a sharp knife or a mandolin; it should be almost wafer thin and even, so it cooks at the same time.
5. Place a large oven proof casserole dish on a medium heat and add the oil, then go in with the spices: star anise, cinnamon and mixed spice. Cook these off for a minute to release the aromas before increasing the heat and adding the cranberry sauce, sugar, red wine vinegar and apple juice.
6. Allow the sugar to dissolve before adding the sliced cabbage, onion, grated apple and salt. Place a lid on the pot and transfer to the 180°C oven. Cook for 1 hour until the cabbage is soft and the liquid has evaporated.
7. Move on to the swede: Begin by peeling the swede carefully, making sure to remove all the hardened greener exterior and keeping a nice round shape.
8. Place the peeled swede in an ovenproof pan and stud all over with the cloves. Place the orange juice, stock, soy sauce and honey in the base of the pan and tightly cover with a layer of foil.
9. Place in the 180°C oven and cook for 40 to 45 minutes until the swede is soft to pierce with a knife.
10. Towards the end of the cooking time for the cabbage and swede, begin the carrots (they will take about 25 minutes). Place a wide non-stick pan on a medium heat and add the vegetable oil and coriander seeds, allow them to start frying before adding the peeled carrots.
11. When the carrots begin to slowly caramelise, add the stock, butter, honey and cornflour and increase the heat to high. Allow the carrots to cook in the reducing liquid. As it reduces it will form a sauce-like consistency that coats the carrots in a glaze. If the carrots are still undercooked, add about 200 ml water and continue cooking.
12. Finish the carrots with some sea salt, the sliced chives and a touch of orange zest before serving warm.
13. Meanwhile, when the cabbage and swede are cooked, remove from the oven and increase the oven heat to 200°C.
14. Carefully peel off the skin off the rested ham using a knife or back of a spoon, leaving a good layer of fat on the ham. Place it back in the oven for 10 minutes to dry out the exterior and allow the glaze to stick.
15. Remove the foil and the cloves from the swede. Place the pan and liquid on a high heat. Allow the juice to reduce and glaze the swede; it should go sticky and shiny all over. Remove from the heat and finish with orange zest, grated nutmeg and black pepper. Carve this at the table.
16. Finish the cabbage by removing the star anise and the cinnamon stick. Season with the orange zest and juice and serve warm.
17. Meanwhile, for the ham glaze, put the brown sugar, honey and soy sauce in a small saucepan and heat gently until the sugar has dissolved, stirring regularly. Whisk in the cornflour until it is mixed through before bringing to the boil, whisking all the time until it bubbles and thickens.
18. Spoon or brush the glaze over the top of the ham until evenly covered. Sprinkle the glace cherries on top, followed by the orange zest, thyme leaves and grated nutmeg. Slice and serve warm.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Mark Moriarty: Off Duty Chef Christmas Special

program • 

Holiday

G

program • 

Holiday

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