Succulent, slow cooked ham with a delicate orange-infused Honteri glaze. A brilliant shine makes this dish a real showstopper.
1 x 500g smoked or unsmoked rolled/uncooked ham/gammon, outer fat removed and tied with string around the middle to hold shape when boiling
3 tbsp of orange infused Mizkan Sushi Seasoning (see recipe below)
3 tbsp Mizkan Honteri Mirin-style
20g brown sugar
3 tbsp orange juice
3 tbsp floral honey
Orange Infused Mizkan Sushi Seasoning
4 carrots, halved
Zest of 5 oranges
200ml Mizkan Sushi Seasoning
1. Make the orange infused sushi seasoning by combining the orange zest and Mizkan sushi seasoning in a preserving jar and allow to stand for a minimum of 2 days. This will infuse the orange into the vinegar.
2. Place the ham in cold water and allow to stand for 3 hours to remove as much salt from the meat as possible.
3. Remove from the water and pat dry.
4. In a medium to large saucepan, lay the carrots on the base, place the ham on top and then pour the orange infused sushi seasoning over the carrots. Now add water to just cover the ham and place on a gentle simmer for 1½ hours to cook through.
5. Remove from the heat then let sit for another 30 minutes. Remove from the water and drain and score the top of the ham in criss-cross pattern.
6. Add the Honteri, brown sugar, orange juice and honey to a milk pan, and boil over a medium heat until the ‘popping’ of the bubbles starts to slow, then remove immediately from the heat. Monitor the process carefully as the mixture can quickly overcook and the Honteri harden.
7. Take the slightly cooled ham and pour the now sticky syrup over it slowly, allowing it to stick and flow into the criss-cross pattern.
8. Bake at 180˚C for 10-15 minutes, keeping an eye on the glaze to allow it to shine and not burn.
9. Remove from the oven and allow to cool on a rack and marvel at how shiny your ham is.
Ronald Laity is Mizkan’s Culinary Development Chef. A lifelong foodie, he has worked as a lobster fisherman, fishmonger, cheese maker and dairy hand, before finally falling in love with Japanese culture and cuisine, immersing himself in Japan for 6 years. Since being back, Ron has contributed to the UK Japanese Culinary scene, whether at Yakitoria, Samurai Sushi, Senkai, Feng Sushi, Bincho Yakitori and United Ramen, before joining Mizkan. Ron loves experimenting with authentic Japanese ingredients and developing new ways to bring those flavours to life.
Photography and video production courtesy of Jen Rich and Tinderflint.
A delicious vegetarian taco with pan fried Teriyaki aubergine and tofu.
A decadent chocolate cake with hints of miso adding depth and umami, topped with lashings of butter cream icing infused with cinnamon Honteri.