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Pineapple and Orange Glazed Ham with the Mistral Intelli Kitchen Machine

September 26, 2024

When it comes to cooking, we can be guilty of looking at the all-in-one option for seamless and delicious meals, whether they are sumptuous starters, hearty mains, or delicate desserts.

 

Check out the Mistral Intelli Kitchen Machine! This versatile powerhouse can steam, chop, cook, mix, stew, knead, blend, and crush ice. 

 

It features a 2.2-litre stainless steel bowl, an easy-to-use control panel with LCD, 10-speed rotary control, adjustable temperature settings, double safety lid lock, reverse function, and integrated scale.

 

Plus, it features a complete set of accessories, 1000W heating power, and an 800W motor. So you know it has plenty of power under the hood.

 

Here’s how to craft this delicious Pineapple and Orange Glazed Ham with your Mistral Intelli Kitchen Machine to get you started.

 

Disclaimer: Results and cooking times may vary when using this recipe on different cooking machines like a Thermomix.

Pineapple and Orange Glazed Ham

Pineapple and Orange Glazed Ham with the Mistral Intelli Kitchen Machine
Ingredients
  • 150g pineapple juice
  • 95g orange marmalade
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon brandy
  • 50g brown sugar
  • 1-2 pinches ground cinnamon
  • 1 star anise (optional)
Ham
  • 5kg whole-leg cured ham on the bone 
  • Whole cloves (optional)

How to make

Glaze

  1. Place all glaze ingredients into the mixing bowl and cook for 20-25 minutes at 100°C on speed 3, or until the glaze is thick enough to coat the back of a spoon. Use the simmering basket instead of the measuring cup on the mixing bowl lid.
  2. Transfer the glaze into a ceramic or glass bowl and set aside to cool.

Ham

  1. Place an oven shelf on the lowest level and remove all other shelves. 
  2. Preheat the oven to 180°C and prepare a rectangular baking dish (35 x 30 cm).
  3. Cut a circle about 10 cm from the end around the ham’s leg bone using a sharp knife.
  4. Cut a horizontal line through the centre of the ham, from the top end to the leg bone, ensuring you only cut the rind and not into the fat. Lift and discard the rind.
  5. Score the ham fat about 5 mm deep in a diamond pattern and place it in the baking dish.
  6. Brush 1/3 of the reserved glaze over the ham. Place a clove in the centre of each diamond on the ham.
Product Mentioned
Mistral Intelli Kitchen Machine

$499.00

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