With a sweet and tangy glaze, this baked ham with Asian-inspired flavours will please any holiday crowd.
Tamarind & Ginger Festive Ham with Roasted Brussels Sprouts
With a sweet and tangy glaze, this baked ham with Asian-inspired flavours will please any holiday crowd.
Preparation time:
20 Minutes
Cooking time:
1 Hour 50 Minutes
Servings:
6
Ingredients:
1 Grimm’s Festive Ham Half
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) prepared tamarind paste
1/4 cup (60 mL) pineapple juice
2 tbsp (30 mL) minced fresh ginger
2 whole star anise
1 Thai chilli pepper, minced
1 lb (500 g) Brussels sprouts, halved
4 shallots, halved
2 tbsp (30 mL) canola oil
2 cloves garlic, minced
1 tsp (5 mL) soy sauce
1 tsp (5 mL) sesame oil
1 tsp (5 mL) honey
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) toasted cashews
1/2 tsp (2 mL) lime zest
2 tbsp (30 mL) lime juice
Preparation:
Preparation:
- Preheat oven to 350˚F (180˚F). Let ham stand at room temperature for 20 to 30 minutes.
- Meanwhile, combine brown sugar, tamarind paste, pineapple juice, ginger, star anise and Thai chilli in a small saucepan set over medium heat; bring to simmer. Cook for 3 to 5 minutes or until sugar dissolves and the mixture is syrupy. Let cool and set aside.
- Score top of ham into 1-inch (2.5 cm) diamond pattern. Place in roasting pan fitted with a rack. Add 1 cup of water to the pan. Cover with heavy-duty foil; bake in the lower third of the oven for 1 to 1 1/2 hours or until internal temperature reaches 110˚F (43˚C), adding more water if the pan is dry.
- Uncover ham. Brush with some of the tamarind-ginger glazes; bake, brushing with glaze every 10 minutes, for 30 to 40 minutes until internal temperature reaches 140˚F (60˚C). Let stand for 15 minutes before slicing.
- Meanwhile, increase oven temperature to 425˚F (220˚C). Toss together Brussels sprouts, shallots, canola oil, garlic, soy sauce, sesame oil, honey, salt and pepper. Arrange in a single layer on a parchment paper-lined baking sheet. Roast for 15 to 20 minutes or until tender. Toss with cashews, lime zest and lime juice; serve with ham.
Tips:
• For a very spicy glaze, add 2 chilli peppers.
• Substitute apple or orange juice for pineapple juice.
Product(s) used:
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Tamarind & Ginger Festive Ham with Roasted Brussels Sprouts
Preparation time:
20 Minutes
Cooking time:
1 Hour 50 Minutes
Servings:
6
Product(s) used:
Festive Ham Halves
Description:
Preparation:
Preparation:
- Preheat oven to 350˚F (180˚F). Let ham stand at room temperature for 20 to 30 minutes.
- Meanwhile, combine brown sugar, tamarind paste, pineapple juice, ginger, star anise and Thai chilli in a small saucepan set over medium heat; bring to simmer. Cook for 3 to 5 minutes or until sugar dissolves and the mixture is syrupy. Let cool and set aside.
- Score top of ham into 1-inch (2.5 cm) diamond pattern. Place in roasting pan fitted with a rack. Add 1 cup of water to the pan. Cover with heavy-duty foil; bake in the lower third of the oven for 1 to 1 1/2 hours or until internal temperature reaches 110˚F (43˚C), adding more water if the pan is dry.
- Uncover ham. Brush with some of the tamarind-ginger glazes; bake, brushing with glaze every 10 minutes, for 30 to 40 minutes until internal temperature reaches 140˚F (60˚C). Let stand for 15 minutes before slicing.
- Meanwhile, increase oven temperature to 425˚F (220˚C). Toss together Brussels sprouts, shallots, canola oil, garlic, soy sauce, sesame oil, honey, salt and pepper. Arrange in a single layer on a parchment paper-lined baking sheet. Roast for 15 to 20 minutes or until tender. Toss with cashews, lime zest and lime juice; serve with ham.
Tips:
• For a very spicy glaze, add 2 chilli peppers.
• Substitute apple or orange juice for pineapple juice.
