Try out these two amazing recipes this Australia Day Holiday
Glazed Ham with Mexican Inspired Savoury Caramel Ham Glaze
Recipe courtesy of Jess Pryles
8 oz piloncillo (see note 1)
0.5 cup white sugar
1.5 cups water
1.5 cups flor de jamaica (dried hibiscus flower, see note 2)
1 tablespoon achiote paste
2 tablespoons cider vinegar
- Use a serrated knife to shave the piloncillo cone into smaller pieces. Add the piloncillo, sugar and water to a small saucepan, and place over low heat. Bring to a simmer and stir frequently until sugars have dissolved.
- Turn off heat, and add in flor de jamaica. Leave to steep for 30 minutes.
- Pass liquid through a strainer, return it to the saucepan and discard the flowers. Add achiote paste, cider vinegar and salt. Place the saucepan back over low heat and simmer for 8-10 minutes until mixture thickens to a thin caramel consistency.
- Pour into a clean jar and allow to cool before use. Keeps for up to a month, refrigerated.
note 1: you can substitute piloncillo with brown sugar
note 2: in this recipe, the jamaica is just for color, so if you can’t find it, just omit it or use a drop of pink food coloring.
Lamb Rub and Baste
1 cup of dried oregano
1/2 cup paprika
2 tbsp dried rosemary
1tbsp onion powder
1 tbsp ground fenugreek
1 tbsp salt
500ml (17fl oz/2cups) lemon juice
500ml (17fl oz/2cups) olive oil
1 tbsp dried oregano
2 tbsp smoky paprika
1 tbsp black pepper, ground
5 garlic cloves, crushed
250ml (1 cup) white wine
1 beef stock cube