This is a great way of using up leftover Christmas ham. It's served with a creamy sauce made with herbs, Thai curry sauce, peppers, pineapple and olives.
6 people made this
2 tablespoons extra-virgin olive oil, divided
3 large cloves garlic, finely chopped, divided
1/2 tablespoon chopped rosemary, divided
1/2 tablespoon chopped thyme, divided
1/2 tablespoon chopped oregano, divided
1/2 tablespoon chopped sage, divided
1 stalk lemongrass, finely chopped
1-2 red hot chillies, finely chopped
7 pitted black olives pitted, coarsely chopped, divided
2 medium onions, chopped
500g Thai curry sauce
leftover juices from roast meat
2 red peppers, cut into strips
3 green peppers, cut into strips
2 orange peppers, cut into strips
225g pineapple chunks
1 teaspoon dark brown soft sugar
1/2 teaspoon salt
6 portions good quality whole ham
Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 220 C / Gas 7.
To make the sauce: Heat 1 tablespoon oil in a large frying pan. Saute 1/2 the garlic, 1/3 of the herbs, lemon grass, 1 chilli and 1/2 of the olives until fragrant. Then saute the onion until lightly brown.
Set aside the contents. Mix the pan-juices with curry sauce, 1 tablespoon olive oil and any leftover meat juices. Chill the sauce.
Heat the pan until hot over high heat. Saute peppers, remaining garlic, remaining olives, chilli and remaining herbs for 3 minutes. Stir frequently.
Turn the heat down to medium and add the chilled curry sauce. Mix well, then stir in pineapple, sugar and salt.
When the mixture starts to bubble, simmer semi-covered for 45 minutes, stirring every 10 minutes.
Meanwhile, individually wrap portions of ham in foil. Bake for 10-15 minutes.
When the ham is ready, place each piece onto a plate and cover with the sauce. Add chopped parsley to garnish.