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Hoisin and Plum-Glazed Ham with Lemon Potato Salad
Oven-baked glazed ham served with a refreshing herb-infused lemon and sumac potato salad.
Healthy
Dinner
Potato Salad
Ham
Asian Fusion
Estimated Nutrition
Calories
808.4
kcal / serving
4850.5 kcal total
Carbs
43.5
g
per serving
260.8 g total
Fat
40.1
g
per serving
240.5 g total
Protein
64.2
g
per serving
385.2 g total
Cook Time
40
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
60
g
Brown Sugar
Soft
CondimentsSauces
125
ml
Hoisin Sauce
125
ml
Plum Sauce
60
ml
Soy Sauce
Fruits
125
ml
Lemon Juice
1
piece
Lime
Juice only
Liquids
60
ml
Chinese Rice Wine
Meat
2
kg
Ham Leg
Easy-carve ready-cooked
NutsSeeds
15
piece
Star Anise
Whole, to decorate
1
tsp
Chinese Five-Spice Powder
1
tsp
Sea Salt
1
tbsp
Sumac
1
piece
Salt
To taste
1
piece
Black Pepper
To taste, freshly ground
1
bunch
Mint
Roughly chopped
1
bunch
Parsley
Flatleaf leaves
OilsFats
75
ml
Extra Virgin Olive Oil
Vegetables
750
g
Potatoes
Waxy, such as kipfler, peeled and sliced
1
piece
Green Pepper
Seeds removed, finely chopped
2
piece
Red Chilli
Seeded, finely chopped
6
piece
Spring Onion
Finely sliced
Method
1
Preheat oven to 180°C.
2
Remove the rind from the ham leg and reserve for storage.
3
Score the fat in a diamond pattern and press star anise into the diamonds.
4
Place ham on a rack in a roasting tray with a small amount of water in the base.
5
Heat glaze ingredients in a saucepan over low heat until sugar dissolves.
6
Pour glaze over the ham to cover all exposed fat.
7
Bake for 30-40 minutes, basting occasionally, until golden.
8
Transfer ham to a large platter for carving.
9
Boil sliced potatoes in salted water for 8-10 minutes until just tender.
10
Whisk olive oil, lemon juice, sumac, salt, and pepper in a bowl.
11
Toss hot potatoes with half the dressing, cool, then mix with remaining vegetables, herbs, and dressing.
12
Serve ham slices with a spoonful of potato salad.