Perk up your Christmas ham with this delicious, Japanese-flavoured glaze by Saturday Kitchen chef Nic Watt.
5kg/11lb 4oz cooked ham on the bone, excess fat trimmed
1kg/2lb 2oz white miso
500ml/1pint 2fl oz apple juice
150ml/5fl oz ginger juice (squeeze the juice from freshly grated root ginger)
250ml/9fl oz mirin
2 sharp green eating apples, such as Granny Smith, grated
1 jar yuzu koshu (Japanese spice paste)
3 lemons, zest and juice
2 tbsp butter
2 sharp green eating apples, such as Granny Smith, peeled, cores removed, sliced
2 tbsp demerara sugar
pinch dried chilli flakes
pinch Sichuan pepper
2 tbsp calvados
1 lime, juice only
1 tbsp chopped fresh coriander
For the ham, using a chopstick, poke holes all over the ham.
Whisk the remaining ham ingredients in a bowl to a smooth paste. Pour most of this marinade over the ham, ensuring it goes into the holes. Reserve the remaining marinade.
Chill the ham in the fridge overnight.
Preheat the oven to 160C/325F/Gas 2.
Fill a large, high-sided roasting tray with 500ml/1pint 2fl oz of water. Place a wire rack into the roasting tray and place the ham onto the rack (the ham and the rack should not be touching the surface of the water). Cover the ham with aluminium foil.
Roast the ham in the oven for one hour, then remove the foil, baste the ham with some of the reserved marinade and roast for a further 20-30 minutes, or until golden-brown.
Remove the ham from the oven and set aside to rest.
Meanwhile, for the Japanese spiced apple, melt the butter in a frying pan over a medium heat and fry the apple slices for 1-2 minutes.
Add the sugar, chilli, and Sichuan pepper and fry for a further 2-3 minutes, stirring well.
Carefully pour in the calvados and flambé the liquid by slowly tilting the pan towards the gas flame to set alight, or lighting it with a match. Let the flames flare up then die down. (Caution: keep your face and hair away from the flames. Do not leave unattended.) Add the lime juice, to taste.
To serve, carve the ham into slices and arrange them on a large serving platter. Top with the spiced apples and chopped coriander. Serve the remaining marinade alongside.
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