Last night we went to Fish in North Hobart. The father had the stripey. The mother had flounder. The Squeeze and I said ‘no thankyou’ to interesting fish dishes, opting instead for the glutton option. I love seafood more than anything and simply can’t pass up the opportunity to stuff myself on it when we’re down here. So we ordered a platter thing. It had giant fresh prawns (of course) half a dozen oysters (of course – huge and awesome and fresh, though a bit gritty for my liking. I take that as a sign they didn’t do an excellent job shucking them), some calamari in an interesting batter, some giant, lovely white fish in a light batter, some interesting fish cakes (sort of shaped like fat little sausages and very tasty), some awesome smoked salmon and… it all came with their house salad – rocket + pear + parmesan.
All extremely awesome.
Tonight we had some family friends around for dinner, and because The Squeeze loves ham, we baked one for him. The mother and I had had a minor miscommunication and she’d ended up scoring a raw ham. From a butcher in the glorious Eastlands shopping center. Now, a raw ham is a rare beast (ahahhaha… sigh), and I had to ask for advice from the butcher about what to do with it. He suggested simmering it (ie boiling it) for 2 – 3 hours, then roasting it. So I did. In fact, we over cooked it a bit, so it was kind of falling off the bone when we took it out of the pot. I can assure you, there is nothing so unappealing… no, so utterly gross as a giant, boiled ham joint with the fat still with a few bristles in it and kind of slobbering away from the meat. And the smell…
So the father and I quickly peeled away the fat (though, in retrospect, we should have left it on to keep it moister… but I don’t like to cook ham with the fat on), poked in a few dozen cloves, and popped it in the oven with the glaze. The glaze is an orange and mustard one from Gourmet Traveller 2004 and is very very lovely. It cooked longer than it should have, looked a bit dry to me, but tasted quite spectacular.
We really like that glaze – it’s very tasty. And while the boiling was a pain in the arse, it sure added to the depth of taste (like I know what that means).
We had it with a nice big green salad (our standard – baby spinach, rocket, tomatoes, red capsicum, a few boiled eggs, some pieces of cheese, fresh mushrooms and with a dressing of olive oil + red wine vinegar + garlic + honey + seeded mustard) and the potato salad with the red onions, capers etc (though not the chilli – :( ). It was all very lovely. After that we had some blueberries, raspberries, assorted other fruit and some King Island Dairy yoghurt (insanely expensive but very lovely) and/or mascarpone. It was quite lovely.
We also put together the mincemeat for the pies yesterday, so had some contreau left.
I don’t drink, ordinarily, but the father has such good taste in wine, I’m always tempted to a half glass of something. This time it’s been a few nice New Zealand wines – Vavasour savignon blanc last night at Fish. And tonight a guest brought another nice New Zealander. Then we had a spot of contreau.
The food has been really bloody ace so far. And I haven’t even mentioned the pies we had at Jackman and McRoss yesterday lunchtime.
But here’s the ham glaze recipe. I thoroughly recommend it if you’re doing a ham this festivus.
Cider-mustard glazed ham (serves 15-20 as part of a buffet)
560ml dry apple cider
100g firmly packed dark brown sugar
1/2 cup dijon mustard
2tbsp cider vinegar
40ml port
finely grated rind of 1 orange
1/4 tsp each ground allspice, ground mace, ground cloves
5kg leg of cooked ham rind removed and fat scored in a criss-cross pattern
cloves to decorate
1. Combine 1 cup cider, sugar, mustard, vinegar, port, rindand spcies in a small saucepan and stir over medium heat until sugar dissolves, then simmer for 2 minutes.
2. Stud ham with cloves, then place on a rack in a roasting pan, brush with cider mixture, then pour remaining cider and cider mixture into base of pan and bake at 180 degrees celcius for 1 hour or until glazed and golden, brushing frequently with pan juices. Remove from oven and stand for 10 minutes before serving warm or at room temperature.
I often cut off as much as the fat as I can and it’s plenty moist enough. The layer of fat can be really quite revolting, and I say this as the sort of person who quite likes a bit of fat on meat. As I said, the boiled ham was far tastier than the usual supermarket one we cook (we prefer a ‘boneless ham’… though it disturbs us to think of the boneless piggies on the farm – all that fat comes from an (understandable) lack of exercise on their part), but it was a pain in the arse. If you’re up for that action, just boil it on a low heat for 2 – 3 hours.
We also find that there’s a lot of the sauce left (make sure you baste regularly, btw), so we pop it in a little jug on the table, just in case people are after a little sauce. The Squeeze prefers to add his own mustard, though.
And, of course, this ham action is perfect for sandwiches the next day.
