Spiced Tropical Glaze

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  • Gluten Free Recipe

  • If you don’t like chili, try dried cranberries chopped finely.
Recipe created by the good guys at Freedom Farms

INGREDIENTS

  • 2 x cups Anathoth Farm Breakfast Marmalade
  • ½ cup orange juice 
  • ½ cup pineapple juice
  • 1 cup brown sugar   
  • 3 x tsp chili flakes
  • 1 x orange (grate rind and juice)
  • 1 x tsp ground cumin seeds 
  • ½ tsp ground coriander seeds 
  • 3 x green cardamom pods, ground
  • 1 x Tbsp whole grain mustard 
  • 50 whole cloves
  • Freedom Farms ham

    METHOD

    1. In a saucepan simmer for 5- 10 minutes Breakfast Marmalade, brown sugar, orange juice, pineapple juice, ground coriander, ground cumin seed and ½ of the chili flakes and whole grain mustard.  (You want this all to reduce slightly, by 30%).
    2. Preheat oven to 160°C and spoon or brush some of the glaze mixture on to the skinless ham, then place in oven.
    3. Keep basting the ham with this glaze and the pan liquid several times.
    4. Cook ham for 10 minutes per kg or until glaze is sticky and shiny.
    5. Remove from oven sprinkle with remaining chili flakes, grate on orange skin.
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