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Canberra Chefs Do Christmas: Pod Food

Belinda Neame

At HerCanberra, we love supporting local – including (and especially!) Canberra’s many bars, restaurants, cafes and food trucks. 

This festive season, we wanted to bring a touch of our favourite restaurants into our homes to share with family from far and wide. So we asked four top Canberra chefs to share one of their favourite Christmas recipes.

“This is my favourite way to glaze a ham at Christmas,” says John Leverink, who is the current Head Chef at The Boathouse and owner of Pod Food. “The aroma of the soy and spices is enough to remind how amazing Christmas time is!”

Soy and maple glazed Xmas leg ham

Ingredients

  • 200ml maple syrup
  • 80ml light soy
  • 40ml sherry vinegar
  • 1 Orange zest
  • 2 cloves
  • 4-star anise
  • 3 cinnamon sticks

METHOD

Mix together the maple syrup with the soy sauce, sherry vinegar, cloves, cinnamon, orange and star anise and reduce by half.

Be sure to use a larger pan than you think as the soy and maple will boil over very rapidly. Brush a skinned ham with the mixture, spike it with some cloves and cook for almost two hours, glazing every 20 minutes.

Serve with a salad of orange, radicchio, mixed leaves and green almonds, lots of good quality vinegar and extra virgin olive oil and crusty bread.

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Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author

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