Name: Cranberry and rosemary glazed ham nugget
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 10
Ingredients: 2 750g boneless leg hams; 275 gram jar cranberry jelly; 2 sprigs rosemary; 1 tablespoon lemon juice; potato salad, to serve; baby rocket leaves, to serve

Cranberry and rosemary glazed ham nugget

Serves 10

Prep

10M

Cook

Total

1H 10M

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Ingredients

2 750g boneless leg hams

275 gram jar cranberry jelly

2 sprigs rosemary

1 tablespoon lemon juice

potato salad, to serve

baby rocket leaves, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced). Place a large piece of foil on work surface; top with a piece of baking paper.

2.Place hams together on baking paper. Wrap loosely, then place in a baking dish; bake 45 minutes.

3.Place cranberry jelly and rosemary in a small saucepan over moderate heat; cook, stirring, 3-4 minutes, or until jelly melts. Stir in juice.

4.Uncover ham; brush with half the cranberry glaze. Bake, uncovered, 10 minutes. Turn ham over; brush with some of the remaining glaze; bake a further 5 minutes.

5.Remove from oven. Brush with remaining glaze; slice to serve. Serve ham with potato salad and rocket.

Wrap ham in baking paper and foil to keep it moist. Boneless leg ham is available year round in the processed meat aisle.
Note

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