‘Tis the season

While I gave up my recipe column a while ago, every so often one crosses my path that I feel duty bound to share. With the festive season coinciding with summer sun and therefore an extra reason to take up cocktail hour, how’s this for a kicker: Negroni-glazed ham.

Aperitivo? Check. Delicious Aussie pork on your fork? Double check.

This recipe comes courtesy of my dear friend and chef Daniel Wilson of Huxtaburger fame – not only does he know how to flip a patty, but he’s pretty handy when it comes to the sweetest of meat recipes.

What’s better than booze and food? When they get together on a plate and make for one helluva dish! Happy summer eating, everyone!

Negroni glazed ham with fennel, raddichio & pickled orange salad

Serves 8 as part of a shared meal


3.5 kg ham on the bone, skin removed & scored

Negroni ham glaze:

180 ml Campari

120 ml gin

180 ml rosso vermouth

1/2 cup orange marmalade


2 oranges, peeled and segmented

3 fennel bulbs, shaved finely

1 radicchio, washed & torn into small pieces

½ bunch Italian parsley, washed & leaves picked

2 tbsp pine nuts, toasted


1½ tbsp sherry vinegar

2 shallots, finely diced

1 tbsp Dijon mustard

3 tbsp extra virgin olive oil


Preheat oven to 120°C and line a roasting tray with baking paper.

Place the Campari, gin, rosso vermouth and marmalade into a small saucepan and bring to a gentle simmer and allow to reduce to a glaze. Be careful as the alcohol can ignite. Once it reaches a thick, glaze consistency, set aside to cool.

Place the ham into the roasting dish & brush the scored fat on the top of the ham with the glaze. Add a cup of water into the bottom of the roasting dish and place the ham into the oven for 1½ hours. Remove and brush with glaze every 15 minutes for the next hour. Remove from the oven and allow to rest for at least 30 minutes.

For the salad, place the orange segments, sherry vinegar and shallots in a small bowl and set aside for an hour. Just before serving, place the shaved fennel, radicchio, parsley, orange segments, mustard, olive oil & pine nuts into a bowl and toss all together, season with sea salt and freshly ground black pepper.

Melissa Leong, www.fooderati.com.au