Plum-Glazed Ham With Macadamias
Serves 10-15 (depending on the size of the ham)
1 kg just ripe plums
1 kg brown sugar
6-8kg whole leg ham
500g-600g raw macadamias,
coarsely chopped Roasted plums, to serve (optional)
To make the glaze, slice all of the plums in half and remove the stones. Coarsely chop, and then place into a large, deep pot with 1 cup of water. Place over medium heat and allow the plums to gently simmer for 15-20 minutes or until softened, stirring occasionally. If there are any especially large bits in the mixture, they can be mashed down with the back of a spoon.
Add brown sugar and stir to dissolve. Increase the heat to medium-high and bring to the boil, then reduce the heat back to medium. Cook on a fast simmer, stirring occasionally, for a further 25-30 minutes or until the jam thickens and gels when tested. Allow to cool.
Prepare the ham by removing the skin. Beginning on one side, slide your fingers carefully between the skin and the fat layer until all the skin is separated from the fat layer and can be easily removed. Using a paring knife, score the fat layer in a diamond pattern (scoring should be about half a centimetre deep).
Preheat oven to 180°C. Line a large roasting pan or baking tray, and then place the ham on the tray. Generously brush with about 2 cups of jam. Bake for 30 minutes or until golden, glazing with more jam halfway through cooking. Reduce the oven temperature to 160°C and remove the ham from the oven.
Mix 1-2 cups of the jam with the chopped macadamias (there should be enough nuts to make a thick coating). Spread the
nut topping on top of the ham and bake for a further 30 mins or until golden, brushing with more glaze if needed. The nuts may fall off during cooking, but you can press them back.
To serve, place ham onto a large platter and slice thickly. Accompany with a side of roasted plums if desired.
• To make roasted plums to serve with the ham, simply slice plums into halves and quarters and place on a lined baking tray. Toss with some of the plum jam and bake in a 180°C oven for 20 minutes, or until softened and slightly caramelised.
• If you want to make things easier on the day, the jam can be made in advance. This recipe makes a little more than needed (approximately 5 cups), but any leftover jam can be stored in a screw-top jar in the fridge until it is needed.
• If time is short, you can simply use a store-bought plum jam to glaze the ham.
• To test for jam setting, place 2-3 small plates in the freezer to chill before beginning. When you’ve been cooking the jam for approximately 25 minutes, place a small spoonful onto a chilled plate, allow to cool for a few minutes, then run your finger through the middle. If the jam is ready, it should gel. If not, simply cook for a little longer and retest.
• If you don’t like plums, you could always try using peaches for this recipe instead.
Food Photography: Joe Filshie
Food Styling: Georgina Dolling