For many, the traditional baked ham is with a marmalade-based glaze. Well this recipe does it a little different! Done as a demonstration at the 2022 Australia Camp Oven Festival, the ham is baked with quandong jam, apple cider and finger lime glaze, giving the meat a tangy peach-apricot flavour, that is just delicious!
Ingredients:
- 2/3 of a jar of Australian dessert Quandong jam with ginger – bought from the Bushtucker Shop.
- 3-4 tablespoons of apple cider.
- 4 large Finger Limes or ½ lime (Finger Limes are best)
- 1 ham or ½ a large ham. Whatever size you need but be warned – once you start eating you won’t want to stop.
Method:
- Lift off the rind from one corner of the ham, ensuring the fat is kept in place.
- Once the rind is gone, score the fat every 2cm in a crisscross fashion.
- Mix the jam, ½ the cider and one finger lime into a bowl and give it a good mix. The glaze should have a loose consistency but not be too runny. The apple cider can be adjusted to suit.
- Paint 2/3 of the glaze and put your ham in a warm camp oven, cook at 180 for 1 -1 ½ hours depending on the size of your ham. Baste the ham with the remaining glaze every 25 minutes.
Enjoy hot or cold.
Cooked by Cameron Collins at the 2022 Camp Oven Festival as a demonstration for visitors.
