This fabulous recipe to compliment your Meat Cuisine ham has been expertly provided by celebrity chef Allyson Gofton and is featured in the December issue of NEXT magazine.
"Apple syrup is to New Zealand like maple syrup is to Canada. Inspired by its intense apple flavour I have married it with the spices that make up the classic French 'quatre epices' (4 spices) blend, which is used to flavour pates and other charcuterie. Together they give this ham a sensational deep golden and highly aromatic glaze. Left for a day or so, the flavour of the glaze works its way through the fat layer into the meat giving it a delicious taste." - Allyson Gofton
1. Using a sharp knife, carefully cut between the skin and the fat layer of the ham and when possible discard the knife and use your fingers to carefully loosen the skin from the fat. Doing it this way will ensure you have a smooth fat layer to decorate. Place the ham on a foil-lined tray.
A Champagne leg of Ham is one where the bone has been removed but the hock end bone remains. These hams are ideal for carving as you can slice evenly from the base of the ham leg.
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