Gina’s Aussie Ham
Johnston’s take great pride in using one hundred and sixty day old Chilliwack market hogs to prepare our hams the old-fashioned way. Each hind leg is seasoned and cured in a exclusive brine solution for three to four days. They are then hung in the smoking ovens. Smoking is done at very controlled temperatures using alder wood for a period of twelve hours after which they are moved into refrigeration to complete the ‘aging curing process’. The finished product is a ham that is only available through delicatessens or places similar to Granville Island food market. Below is an original Gina O’Connor’s recipe that John O’Connor has graciously provided to prepare Johnston’s hams for any special occasion!
Ingredients
- Leg of Ham (whole or part)
- whole cloves
- mustard seed mustard
- brown sugar
- orange or mango juice
Instructions
- Remove skin of leg all in one piece using a sharp knife (do not throw away the skin rind)
- Remove all fat and discard
- Score ham 3 cm apart and 1 cm deep
- Spear with cloves about 5cm apart
- Cover thickly with Mustard Seed Mustard
- Cover with brown sugar pressing in by hand
- Gently pour concentrated orange or mango juice over the surface of the ham; pour enough juice to fill the bottom of the pan one inch deep
- Re-cover with the rind (skin)
- Cook at 325° F for 1 ½ to 1 ¾ hours
- Drain off juice and keep to pour over sliced ham
- Carve and Serve
