kiddi
by Otway Pork
Preparing the ham:
Take the ham out of the fridge 60 minutes before you start. This allows the removal of the skin to be a much smoother process. To remove the ham skin, use a small knife to cut through the skin 10cm from the top of the hock. When removing the rind, gently slide the knife between the skin and the fat at the front of the ham. Run the knife (or alternatively a hand) under the skin and gently peel it back until you’re left with a layer of fat.
Scoring the ham:
Using a small knife, gently score the ham by cutting it using a crisscross pattern to form even diamonds across the fat layer, but avoiding cutting the meat underneath. Scoring the ham allows the glaze to stick and the fat to render, creating a glorious golden crisp finish.
The glaze recipe and cooking the ham:
1/2 cup of orange marmalade
1/2 cup of brown sugar
1/2 cup of Dijon mustard
2 tablespoons of white wine vinegar
Mix all the ingredients together until it is thick and the sugar has dissolved. Heat the oven to 240c and line a large baking tray with baking paper. Brush half the glaze mixture onto the fat of the ham, ensuring to get the glaze into all the scored diamonds you created. The total cooking time for the ham is 30 minutes but remove from the oven every 10 minutes to baste
the ham with the remaining glaze mix.
Storing the ham:
Make sure the ham is not out of the fridge for more than two hours on Christmas Day. To store, soak a ham bag in a mixture of 2 cups of water and 2 tablespoons of vinegar. Ring out the ham bag and place the ham inside. Keep soaking the ham bag every two days in the water and vinegar mix.
Otway Pork was founded in 1999 by a group of leading agricultural experts with the specific aim of bringing outdoor pig production to Australia. Today Otway has built upon its original philosophy and is proudly the country’s largest outdoor pork producer.
