Former Masterchef and Masterchef: Back To Win contestant (top seven!) Tessa Boersma is lending her culinary talents to Peter Augustus and we are beyond excited.
The Brisbane-based cook has whipped up a mouth-wateringly festive glaze for our heritage breed Ryukyu Berkshire Pork.
Here’s the recipe and method for her Masterchef-quality glazed ham – perfect for a Queensland summer Christmas table.
- 1 x whole leg of Ryukyu Berkshire ham
- 1 tbsp of Dijon mustard
- 1 1/2 cups of brown sugar
- 200 ml of pineapple juice
- 1/4 cup of maple syrup
- 1 tbsp of rum (optional)
- A handful of cloves
Preheat the oven to 160ºC fan forced. In a saucepan, add the Dijon mustard together with 1 tbsp of boiling water and stir to “loosen it”. Add the remaining ingredients, except for the cloves. Bring to the boil for about 10 minutes.
To prepare the ham, remove the rind carefully and score it in any pattern you like. Pin the cloves all over the top with about a 1 inch gap between each clove.
Place the studded ham on top of a baking rack inside a large baking tray. Brush the ham with some of the glaze and cook it in the oven for roughly 1.5-2 hours, glazing generously every 20 minutes.
Remove from the oven and brush it with a good amount of the glaze to finish.