Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Pete Evans’ glazed Christmas ham Food Pete Evans’ glazed Christmas ham Preparation time Cooking time Serves 15-20 Ingredients 1 x 5kg cooked, cold leg of ham 3 large apples of your choice, halved 3 peaches, halved and stoned Glaze 260g (3/4 cup) honey Zest and juice of 1 orange 11/2 tsp ground yellow mustard seeds 11/2 tsp ground cinnamon ¼ tsp ground cloves ¼ tsp freshly grated nutmeg ¼ tsp ground allspice Method Preheat the oven to 160°C. Prepare the ham by lifting off the skin but leaving the fat. Score a diamond pattern into the fat. (This helps to open the ham up and to allow the flavour to penetrate into the meat.) To make the glaze, combine all the ingredients with 3 tablespoons of water in a bowl and mix well. Spread the glaze over the ham. Place the ham in a roasting tin and pour in water to a depth of 2cm. Bake for 30 minutes. Remove from the oven and scatter the apples and peaches around the ham. Return to the oven and bake for another 30–60 minutes, basting the fruit and ham from time to time. (Be careful not to let the ham burn.) Cover with foil and set aside in a warm place to rest for 15 minutes before slicing. Slice the ham and serve with the spiced fruit. Food Preparation time Cooking time Serves 15-20 SHARE You might also like Life Sous Vide - Perfect Cooking Words by Sous Vide on 1 Nov 2017 What was once the domain of the professional chef, sous vide , is now accessible for the home cook. We look at the many advantages of this remarkable cooking technique. In the early 1970s, French scientist Bruno Goussault developed the most significant advancement in the recent evolution of cooking – he called it sous vide. Literally defined as ‘under vacuum’, it should really be called precision controlled cooking, because that is far more ‘precise’. Basically defined, sous vide is sealing an item of food in a plastic vacuum pouch and then submerging it in a water bath so it can be cooked gently and slowly at a precise temperature. It is a technique used by some of the world’s best contemporary chefs, including Heston Blumenthal, Thomas Keller, Joel Roubuchon and many more. If you’ve ever wondered how the chef at your favourite hatted restaurant manages to get your steak cooked perfectly through, but still maintain its moisture, how the vegetables not only look vibrant and colourful, but also taste crisp and flavoursome, chances are it has been cooked sous vide. Up until recently, it was only the domain of the professional chef. But advances in technology and the more affordable cost of equipment have made sous vide cooking accessible to the home cook. Those who try it, swear it is the best way to cook food perfectly and to get the best flavour and texture – all that combined makes a compelling argument for sous vide cooking. The process is fairly simple – plan well ahead, use great ingredients, vacuum seal, cook using the Sous Vide water bath and cool gently. That’s it. The secret to some of most delicious recipes from the world’s greatest chefs is within your grasp. Conventional Cooking Vs Sous Vide One of the most common problems with conventional cooking is under/over cooking food. This is because most recipes deal in approximates, such as cook on high/medium/low for approximately 10 minutes. Anyone who has baked knows the importance of baking at a precise temperature for an exact period of time. Sous vide cooking allows you to cook everything from beef, pork and fish to eggs, fruit and vegetables as if you were baking a cake. Conventional cooking regularly results in food being inconsistent. For instance, cooking in boiling water or a hot oven cooks food at a high temperature, so that by the time the centre of the food achieves the proper temperature, the outside is overcooked. If you don’t get the timing exactly right, meat ends up dry, vegetables end up mushy. But sous vide cooking allows precise control, so not only does food keep better texture, it also retains greater flavour. Because sous vide cooking is at lower temperatures, the cooking method is usually quite long, simple, but long. This has opened up new frontiers in the culinary world. Secondary cuts that were braised can now be cooked sous vide for longer periods at lower temperatures, and the results are simply astounding. Equipment To sous vide, you need two important devices, but just two basic steps. First you need a vacuum-packing machine to seal the food tightly in a plastic bag. Then you immerse the bag in a water bath heated exactly to the optimal cooking temperature. The vacuum-packed bag hugs the food, protecting it from contact with the water while transferring the heat from the hot water. The Sous Vide bath is regulated to heat the water and maintain the exact temperature throughout the bath and the cooking process. Time to sous vide This equipment was once the domain of commercial kitchen suppliers, was expensive, and took up loads of room. The great news is that Home Sous Vide is importing home kitchen versions of the industrial kit at very reasonable prices. What’s more, the process is fairly simple – plan well ahead, use great ingredients, vacuum seal, cook using the Sous Vide water bath and cool gently. That’s it. The secret to some of most delicious recipes from the world’s greatest chefs is within your grasp. And speaking of recipes – there has been an influx of fantastic recipe books offering easy to achieve recipes for the novice through to the professional. For more details on the wonders of Sous Vide cooking, recipes, tips and Sous Vide cooking products, visit homesousvide.com.au Food Prosecco Popsicle Recipe Video Fresh, fun and fruity, Prosecco is the fizz that’s overtaking Champagne as the world’s most loved Sparkling wine. An absolute crowd-pleaser, Aussie Prosecco is the perfect way to enjoy bubbles from brunch to lunch to dinner and dessert. With the weather warming up we’ve discovered yet another way for you to enjoy this delicious drop – Prosecco popsicles anyone? Life Create your own festive cocktails in Über style! Über Bar Tools are the perfect festive gift for that special someone who loves wowing their guests with fabulous cocktails. Designed in Australia with the opinions of professional bartenders in mind, the Über range is huge, ranging from tools to help you stir, pour and measure to shake, strain, muddle and much more! With their intelligent shapes, high functionality and eye-catching materials, Über Bar Tools are committed to igniting the senses. If your goal is to master the world of cocktail making, consider Über Bar Tools your ladder to success. Get ready to rock with an Über Bar Tools cocktail set! Available in your choice of bronze, silver or gold, it has everything you need to get started straight away. Measure every drop accurately, consistently and responsibly, as well as minimise waste, with the Über ProMegJig TM . Shake your cocktail up in the ergonomically designed MShaker, then strain it with the Über BarRay and scoop your ice using the Juliep TM . With the Über ProTeadrop TM , you can not only stir your cocktails, but also use it to muddle, layer, measure and reduce Champagne bubbles. The mint julep and Moscow mule are two of the world’s most iconic cocktails, demanding their own special vessels. The Über Bar Tools Julep Cup comes in chrome and copper and will bring out the best in your mint juleps, while the mule mug, also available in chrome and copper, will take you back to 1940s New York with its authentic design. The Über LuxRoll™ is a smart 11-piece water-resistant roll kit offering complete bartending tools. Made from leatherette with a heavy-duty shoulder strap, it’s perfect for work or the travelling bartender always on the move. The LuxRoll™ is ideal for measured cocktail making and is used worldwide by professional bartenders for efficient Bartending. When bar tools are better than “great”, and better than “awesome”, they become Über Bar Tools! To find out more visit www.uberbartools.com or visit Peters of Kensington to order.