A whole leg ham is glazed with fig jam, apple juice and cinnamon and served with baked ricotta and balsamic roasted figs.
Mix together over a low heat until dissolved.
Pre-heat oven to 160-170 degrees.
Prepare KRC Premium Leg Ham (remove rind using finger tips and leave fat exposed).
Score fat in thin lines across the surface of the ham ½ cm x 5mm deep. Place KRC Premium Leg Ham in a deep foil dish or lined baking dish.
Brush with fig glaze before placing in pre-heated oven, then baste frequently during 1 1/2 - 2 hours cooking time.
Baked Ricotta and Balsamic Roasted Figs:
Pre-heat oven to 180 degrees.
Place the figs, oil, balsamic, sugar, salt and pepper on a baking tray and toss to combine. Roast for 15 minutes, remove and allow to cool.
Place the ricotta, oregano, lemon zest, egg, salt and pepper in a bowl and mix well to combine.
Place ricotta mixture into a 24cm greased oven proof bowl or spoon into 8 x 1/2 cup (125ml) capacity, lightly greased dishes, place on a baking tray and bake for 15 minutes or until set.
Allow to cool for 5 minutes before turning out.
Arrange the ricotta on a serving platter top with the baked figs. Serve warm with fig glazed KRC Premium Leg Ham and a crispy garden salad.
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