Asian Glazed Ham Burger.

Asian Glazed Ham Burger.

Beautiful white soft buns with sweet, sour and salty Asian ham glaze, the vegetables provide freshness and crunch. Simply delicious. If you don't fancy making your own buns, the ham is also perfect with egg and chips.

   For the Glaze.

In a large saucepan, with a tablespoon of vegetable oil, stir fry

-2tbsp chopped ginger, with 

-2 cloves chopped garlic.

Cook, stirring occasionally until the vegetables have softened, add

-100g plum jam, 

-80g dark brown sugar.

Cook, stirring occasionally until the jam has dissolved, add

-zest and juice of 1 orange,

-1tbsp soy sauce.

-2tbsp malt vinegar.

Stir and turn off the heat.

   For the ham.

In a large stock pot, put in

-2.3 gammon joint, with

-3 litres water, 

-10-15 cloves,

-1tsp black peppercorns,

-1 cinnamon stick,

-2 star anise,

-1tsp coriander seeds,

-2 carrots, cut into chunks,

-2 stalks celery, cut into chunks,

-1 large onion, quartered.

Bring to the boil and turn the heat down to a gentle simmer.

Cook for 2 hrs. Leave the ham to cool in the stock pot.

When the ham is cooled enough to handle, 

-remove the fat, 

-score the skin.

Spread the glaze liberally over the ham.

Bake 1 hour, basting every 15 minutes.

Leave to rest for 15 minutes 

Carve and spoon over and cooking juices.

   Burger Buns.

Makes. 8

Preparation.

-250ml lukewarm water.

-1tbsp caster sugar.

-3tbsp milk.

-2tsp dried yeast.

Stir all the ingredients together and leave aside for 10 minutes.

-100g butter, melted, leave aside.

-1 egg, whisked, leave aside.

In a large bowl, put in

-620g Strong white flour,

-1tsp of salt, mix well.

Make a well in the centre. 

Add

-yeast mixture,

-melted butter,

-whisked egg.

Bring the mixture together with your hand to form a rough dough, it will be quite sticky.

On a floured surface knead the dough for around 5 minutes until it's elastic and smooth. Press your thumb on the dough and if it's ready it'll spring back.

Put in a greased bowl, cover and leave it somewhere warm for 2 hrs.

When ready, gently knock back the dough and divide into 8 equal portions.

Shape each portion into a rough 8cm disc.

Place the buns on the prepared tin, about 2cm apart. 

Cover with oiled cling film and leave to prove for a further 1 hour.

Preheat the oven 190c fan forced.

Brush the buns with milk.

Sprinkle over sesame seeds.

Bake 15-20 minutes.

Cool on rack.