Ham baked in peach-ginger glaze will pleasantly surprise you with its unusual sweet-tart taste, which is excellent It is combined with smoked meat and gives it Asian notes. To get delicious sticky frosting, peach jam boiled with lemon juice, coriander and fresh ginger root. Then the mixture applied to warmed ham in the oven every 10 minutes of the last hours of baking. So that she doesn’t burn, but beautifully turns red and remained brilliant, make sure that at the bottom of the fryer do not the liquid ended during the whole baking process. Serve glazed ham with side dishes on the festive table, and from the leftovers on the next day you can make excellent sandwiches. друзьями: 
Time: 4 час.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 piece of finished smoked ham weighing 3.5-4.5 kg. (ham or knuckle)
- 1 tsp coriander seed
- 1 can of 370 gr. peach jam
- 1/4 Art. freshly squeezed lemon juice (from about 1 lemon)
- 7 cm. Thinly chopped ginger root
Recipes with similar ingredients: pork ham, ham, ginger root, peach jam, lemon juice, coriander
Recipe preparation:
- Leave the ham at room temperature for 30 minutes. Preheat the oven to 160 ° C. Cut with ham if necessary skin.
- Make mesh cuts on the fat layer without cutting meat. Lay the ham flat side down on the wire rack in the roasting pan. Pour 0.5 cm of water into the bottom of the frypot. Bake ham while the internal temperature of the meat will not reach about 55 ° C, about 2.5 hours or 15 minutes for every 0.5 kg. ham.
- Meanwhile, fry the coriander seeds in a dry frying pan until appearance of aroma, within 1 minute. Cool and crush in mortar or on a cutting board, crushing a small frying pan. Mix peach jam, lemon juice, ginger in a small saucepan and coriander and on moderately high heat bring to a boil. Turn down fire to a minimum and cook until thick, 10-15 minutes. Strain in a small bowl.
- Remove the ham from the oven when the meat warms up to 55 ° C. Raise the oven temperature to 220 ° C. Apply part of the glaze over the whole surface of the ham. Add water to the bottom if necessary braziers. Return the ham to the oven and bake by watering every 10 minutes with the remaining icing until the ham is glossy golden brown, about 45 minutes more. Serve with anyone garnish.
