All you need to know about our Rare Breed Kurobuta Berkshire Hams Feeling a little Glazed? Here at Victor Churchill we appreciate how busy you are. To make your life a little less hectic you can purchase our delicious ham glaze produced by our Executive Chef, Romeo Baudouin. Alternatively if you would like to make your own ham glaze, here is copy of Romeo’s (not-so-secret!) ham glaze recipe: Baked Kurobuta Berkshire Ham with Maple Syrup and Clove Glaze Ingredients • • • • • • 200g Brown sugar 20g Dried mustard 60g Cider vinegar 60g Maple syrup 1 cup of cloves 1 Victor Churchill Rare Breed Kurobuta Berkshire ham Method • Place the brown sugar, dried mustard, cider vinegar and maple syrup into a bowl and mix together until all ingredients are combined to make the glaze. • Use a small sharp knife and carefully remove the skin from the ham, making sure that the fat remains on the meat. Save the skin to cover the Kurobuta ham surface until you are ready to start glazing. • Use a sharp knife to score the meat in a criss-cross (diamond) pattern and stud the centre of each diamond with a clove. • Place the ham in a baking tray and pour over the glaze. Add a little water to cover the base of the pan. • Bake the Kurobuta ham at 180oC for approximately 30 minutes or until the outside of the Kurobuta ham has turned a golden brown colour. Baste the Kurobuta ham with a brush 4 – 5 times throughout the cooking process. To Serve • Simply slice to serve. This Kurobuta ham will be perfect hot or cold. • The remaining glaze can be warmed and served with the sliced Kurobuta ham. Victor Churchill 132 Queen Street, Woollahra, NSW 2025 Australia victorchurchill.com.au • askthebutcher@victorchurchill.com.au Tel: (02) 9328 0402 Fax: (02) 9328 0408