Glazed ham with radishes and beans

AT A GLANCE

  • Serves 8 people

  • 2 kg smoked ham hocks or Kassler
  • 2 tbsp hot English mustard
  • 2 tsp ground cloves
  • 250 gm brown sugar
  • 125 ml (½ cup) dry Sherry
  • 2 tbsp olive oil
  • 24 radishes, trimmed and halved
  • Juice of ½ lemon, or to taste
  • 500 gm baby green beans, trimmed
  • To serve: extra-virgin olive oil
01   Preheat oven to 150C. Rub ham hocks with mustard, dust with cloves, place in a baking dish and roast until a crust forms (40 minutes).
02   Meanwhile, stir brown sugar and Sherry in a saucepan over low heat and simmer gently until syrupy (5-6 minutes).
03   Increase oven to 180C. Brush a little Sherry glaze over ham and continue cooking, basting every 15 minutes, until ham is well glazed and aromatic and glaze caramelises around edges of baking dish (40-45 minutes). Thickly slice ham and arrange on a platter.
04   Heat olive oil in a frying pan over medium-high heat, add radish and stir occasionally until lightly coloured (1-2 minutes). Season to taste and add a squeeze of lemon juice for flavour and to allow the redness of the radishes to bleed.
05   Blanch baby green beans (2-3 minutes), add to pan with radishes and enough extra-virgin olive oil to just coat vegetables, toss to combine and serve hot or warm with thickly sliced ham.

Topics:

RADISHES, MAIN, LEMONS, BEANS, CLOVES, HAM, CHEFS' RECIPES, MODERN AUSTRALIAN, SHERRY, CHRISTMAS

Recipe:

HUGH WENNERBOM

Photography:

BEN DEARNLEY

Styling:

CLAIRE DELMAR

FEATURED IN

Dec 2012

Dec 2012

View Full Site