MAPO.TV isn't afraid to challenge turkey's dominance on the Christmas table, praising the salty, sweet and sticky glazed ham over a dry bird. As such, they've enlisted the aid of Chef Carlos Sotomayor (The Kitch at UP, Blue Plate Consulting) to teach us how to turn three kilograms of pork knuckle into delicious ham.
They promise that the easy recipe (see below, after the video) will fill your whole home with the scent of a 'piggy Christmas.' Doesn't that sound lovely?
Outside of China? Watch on Facebook here.
Glazed 'Festive' Ham
Image courtesy MAPO.TV
Ingredients
Two 2.5kg pork knuckles
Whole cloves for crust
For the Brine:
2.5 kg water
2.5 kg ice
2 bay leaves
500g red wine vinegar
300g sugar
50g salt
5 sprigs of rosemary
10 sprigs of thyme
30g garlic cloves
2 tbsp whole black peppercorn
For the glaze:
320g brown sugar (palm sugar, if available)
500g corn syrup
250g honey
250g rice vinegar
500g pineapple juice
1 tbsp whole black peppercorn
1 tbsp five spice powder
1 tbsp dry red chili
3 star anise
250g butter
Directions
For brining the pork:
1. Score the pork knuckle on the outside. Make sure to go across the skin but without cutting too deep into the flesh.
2. Bring the water and vinegar to a simmer.
3. Add the rest of the ingredients but the ice cubes. And continue over medium heat until the sugar and salt have completely dissolved.
4. Pour the mix in a deep container over the ice.
5. Make sure the ice has completely dissolved.
6. Place the pork knuckles inside the brine. Cover and store refrigerated overnight.
7. Remove from the brine and air dry them in the fridge for a couple of hours before cooking.
For the glaze:
1. Place the brown sugar, corn syrup and honey into a heavy bottom pot. Bring to a simmer until all the sugar is completely dissolved.
2. Add the aromatics: black pepper, chili and star anise. Mix well. TIP: This helps develop the flavor in the sugar.
3. Turn down the heat. Place the rice vinegar and add the pineapple juice slowly. It will start cracking the sugars. Once it has stopped, bring back to a simmer. Then wait until the sugars have completely dissolved and reduce by three quarters.
4. Remove from the heat and add the cold butter to the mix, cool down until it comes to room temperature.
To roast and finish the glazed ham:
1. Set the oven at 150°C, with as minimum fan as possible. Place the knuckles over a roasting rack and bake for 45 minutes.
2. After 45 minutes, start basting the ham with the glaze every 5 to 10 minutes. For a total 1.5 hours of cooking. Make sure the meat is tender, if needed cook for another 15-25 minutes.
3. To finish, bring the oven up to 220°C, and bake for 5-10 minutes until the skin becomes shiny, golden and crackling. Serve it with your favorite sides or just make ham, pickles and mustard sandwiches on baguette. MAPO approved
4.Let it rest for 25-30 minutes before cutting, since it will help the piece stay juicy all the way.
TIP: Not all ovens heat the same way, if necessary rotate the pan every time the basting is done.
[Cover image courtesy of MAPO.TV]
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