Mini Christmas Ham
with Marmalade Glaze, Roasted Potatoes & Sauteed Greens
- Wheat
- Gluten
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1
Potato
1 packet
Green Beans
1 packet
Orange Marmalade
4
Garlic
1 packet
Wholegrain Mustard
1
Asparagus
1 packet
Rosemary
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
Orange
1
Lemon
Sirloin Steak
Cooking Steps
Preheat the oven to 220Ā°C/200Ā°C fan-forced. Juice the orange to get 2 tbs. Pick the rosemary leaves and finely chop. In a medium bowl, combine the orange juice, marmalade, brown sugar and 1/2 the rosemary. Season with salt and pepper and whisk to combine well. Gently pull the rind off the top of the ham, leaving the white fat covering underneath. Lightly score the fat into a diamond pattern, about 1.5cm in width. TIP: Slice almost through the fat, but not into the meat! Place the ham, fat-side up into the roasting tray lined with baking paper. Brush 1/3 of the glaze over all sides of the ham. Roast for 40 minutes, basting with the remaining glaze every 10 minutes, or until the glaze has caramelised. Set aside.
While the ham is in the oven, cut the potatoes into 3cm chunks. Place the potatoes in a large saucepan of salted water. Cover with a lid and bring to the boil. Cook until tender when pierced with a knife, 10-15 minutes. While the potatoes are cooking, using the flat side of a knife, gently crush 1/2 the garlic cloves leaving them in their skin. Drain the potatoes well, return to the saucepan with the crushed garlic cloves, remaining rosemary and 1/2 the butter. Season generously with salt and pepper and toss in the pan to rough up the edges.
Spread the potatoes evenly over an oven tray lined with baking paper. Roast until golden, 30-35 minutes.
While the potatoes are roasting, trim the green beans. Trim the woody ends off the asparagus (about 3cm). Finely chop the remaining garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice in half. Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden, 2-3 minutes. Transfer to a medium bowl with the lemon zest and combine well. Season to taste with salt and pepper and set aside.
When the potatoes have 10 minutes cook time remaining, wipe out the frying pan and return to a medium-high heat with the remaining butter and a drizzle of olive oil. Add the green beans, asparagus and a dash of water and cook until just tender, 5-6 minutes. Add the remaining garlic and cook until fragrant, 30 seconds. Remove from the heat, add a squeeze of lemon juice and season with salt and pepper.
Thinly slice the ham. Place the roasted potatoes in a serving bowl. Place the sauteed greens onto a serving platter and sprinkle the panko crumb across the centre. Serve with the ham and wholegrain mustard.
