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White miso, apple and ginger glazed ham with Japanese spiced apples

Perk up your Christmas ham with this delicious, Japanese-flavoured glaze by Saturday Kitchen chef Nic Watt.

Ingredients

For the ham
  • 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

For the Japanese spiced apples

Preparation method

  1. For the ham, using a chopstick, poke holes all over the ham.

  2. 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.

  3. Chill the ham in the fridge overnight.

  4. Preheat the oven to 160C/325F/Gas 2.

  5. 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.

  6. 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.

  7. Remove the ham from the oven and set aside to rest.

  8. 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.

  9. Add the sugar, chilli, and Sichuan pepper and fry for a further 2-3 minutes, stirring well.

  10. 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.

  11. 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.

Overnight preparation time

1 to 2 hours cooking time

Serves 8-10

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This recipe is from...

Saturday Kitchen 18/12/2010 bbc_one Saturday Kitchen

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10:00am Saturday 1 November

James Martin presents, with guest chefs Dan Doherty and Daniel Galmiche.

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