Ingredients
- 2 kg boneless pork shoulder.
- 1 tablespoon paprika.
- 2 teaspoons ground cloves.
- 1 teaspoon ground cinnamon.
- 1 teaspoon sea salt.
- 1 teaspoon freshly ground black pepper.
- 1/4 cup rice malt syrup.
- 1/4 cup olive oil.
- 1 orange, zested.
- 2 tablespoons fresh orange juice.
Directions
- 1. Christmas Eve: line a baking dish with baking paper. Wash the pork under cold running water and pat dry with paper towel. Mix the spices, salt, pepper, rice malt syrup, olive oil, ¼ cup (60ml) water, orange zest and juice in a jug and pour over the pork, rubbing well into the meat. Place the pork, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.
2. Christmas Day: preheat the oven to 200°C. Remove the pork from the fridge and allow to stand for 10 minutes. Add 1 cup (250ml) water to the base of the dish and pop in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.
Most hams contain nitrates and are cured in sugar. We chose to use pork neck instead because it is a cheap, under-used cut of meat and tastes delicious in our sugar-free "maple-glaze". Ask your butcher for a 2kg slab of pork neck.
Ingredients
- 2 kg boneless pork shoulder.
- 1 tablespoon paprika.
- 2 teaspoons ground cloves.
- 1 teaspoon ground cinnamon.
- 1 teaspoon sea salt.
- 1 teaspoon freshly ground black pepper.
- 1/4 cup rice malt syrup.
- 1/4 cup olive oil.
- 1 orange, zested.
- 2 tablespoons fresh orange juice.
Directions
- 1. Christmas Eve: line a baking dish with baking paper. Wash the pork under cold running water and pat dry with paper towel. Mix the spices, salt, pepper, rice malt syrup, olive oil, ¼ cup (60ml) water, orange zest and juice in a jug and pour over the pork, rubbing well into the meat. Place the pork, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.
2. Christmas Day: preheat the oven to 200°C. Remove the pork from the fridge and allow to stand for 10 minutes. Add 1 cup (250ml) water to the base of the dish and pop in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.