Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times, Wed, December 5
113662-V5 64a TI RAKAU DR, PAKURANGA Phone 576 5225. OPEN 7 DAYS www.lawnheat.co.nz www.husqvarna.co.nz YOUR AUTHORISED HUSQVARNA SPECIALIST DEALER 118239-v2 2 -- Times Newspapers Christmas Supplement www.times.co.nz Merry revelers know a good ham could be the be-all and end-all of Christmas. Although other meats try to steal the Yule light, nothing compares with a glazed and decorated ham at the centre of the Christmas table. As it arrives, hot and glistening out of the oven, heads turn and mouths water at the sight of the glorious 'hunk'. But what is the mark of a good ham? And how do you ensure it stays amazing? Our friends and ham experts from Swiss Deli are here to dish out some advice for a delicious Christmas and summer holiday. A purveyor of continental style, 100 per cent gluten-free hams and sausages made with high quality ingredients, the long-standing company is proud of its perfectly succulent and tasty hams. Of course, the Swiss Deli team of elves are well-acquainted with how to make their star piggy shine, and they do so with their signature orange liqueur- infused glaze which is a smooth blend of organic orange syrup, New Zealand honey and French orange Grand Marnier liqueur. Here we also feature Swiss Deli's no-fail guide to glazing and cooking a ready-to eat Swiss Deli ham for a ham- tastic Christmas! Baked Christmas Ham 8-10 kg cooked Swiss Deli whole leg ham, bone in or out (Champagne Ham) 30 whole cloves Swiss Deli orange glaze Glazed cherries for decoration Weigh the ham and calculate the cooking time. Allow 10 min per 500g. Preheat oven to 150 C. For glazing use Swiss Deli orange glaze. Cut off the rind; score the fat into a neat diamond pattern by making diagonal cuts approximately 3mm deep. Press a clove into the centre of each diamond. Spread half the glaze over the ham. Place on a rack in a large roasting pan and pour 2 cups water into the dish. Cover the ham with foil and cook for 45 min. Cook in oven for the calculated time. Brush with the glaze 3 or 4 times during cooking until the surface is lightly caramelised. Serve hot or cold. After serving cover loosely with clean tea towel and store in the coldest part of the refrigerator. Replace with a clean tea towel daily. ❦ Serving ideas -- Honey roasted vegetables, stir-fried vegetables, roasted root vegetables, mashed kumara, baked potatoes, jasmine rice, noodles/pasta, gherkins and tossed green salad. ❦Tips--Lettheham rest. Waiting even 30 minutes before carving will make it taste even better as the glazed ham needs time to allow the juices to be reabsorbed. ❦ To serve cold -- Remove the skin; score the surface by making diagonal cuts approximately 3 mm deep. Cover with a glaze. Place on a rack in a large baking dish. Cook in a pre-heated oven at 180 degrees for 30-45 minutes. Brush the ham with the glaze 3-4 times during cooking. Cool the glazed ham quickly, and then cover loosely and store in the coldest part of the refrigerator. ❦ Storing Hams -- Cover glazed hams loosely with aluminium foil, a clean tea towel or in a clean ham bag. Change the tea towel or ham bag daily. Store the ham in the coldest part of the refrigerator. Many people suggest rinsing the tea towel/ham bag in two cups of boiling water to which a tablespoon of white vinegar has been added. The key is keeping the towel or bag clean and as bacteria-free as possible, hence regular changing. ❦ Use for -- Antipasto platter, soups, salads, pizza, savoury muffins. Fillings for vol-au-vents, crepes, sandwiches, wraps, quiches/pies. ❦ Serve as -- Breakfast with eggs, sandwiches; add to a lentil soup, ham salad, dinner with sautéed cabbage and capsicum and a rich port sauce. Grooming a ham champ Win a ham! Thanks to the good people at Swiss Deli in East Tamaki the Times has a cooked champagne ham to give away to one lucky reader for festive feasting. Just visit www.times.co.nz then click on the competitions link and fill in the form. One entry per person; entries close December 19, 2012. Winner notified by phone or email and must be able to pick up prize from the Times office in Stonedon Drive, East Tamaki or Swiss Deli, in Greenmount Drive, East Tamaki.
Howick and Botany Times, Wed, November 28, 2012
Howick and Botany Times, Wed, December 12