Curry Dip is an honour to my dad’s friend, who taught me quite a lot about the world of barbecue, marinades, pestos and dips. Ay yai yai, I am just sorry my bro missed this party. This ham is incredibly easy and makes me happy just to think about it. Bon Appetit!
Total Time: 40 minutes + an overnight chill of the marinade
50ml of good quality whiskey
2 tablespoons of cranberry marmalade
A splash of Worcestershire Sauce
1 teaspoon of Dijon Mustard
1 teaspoon of cane sugar
350g of good quality smoked ham
A pinch of five-powder spice, garam masala, turmeric and ginger
The Curry Dip:
½ plain yogurt
½ sour cream
1 teaspoon of curry powder
1 teaspoon of raw sugar
The Cranberry Sauce
Place all the ingredients into a small deep pan: whiskey, marmalade, Worcestershire Sauce, mustard and sugar. Stir on high heat. Reduce.
Then, cook for 2 more minutes on medium heat until it starts thickening. Take off the heat. Let it cool down completely.
The Crunchy Smoked Ham
Meanwhile, the sauce is resting, prepare the meat.
Chop it into small cubes and place it all in a small baking tray. Sprinkle with all spices: five-powder spice, garam masala, turmeric, ginger and olive oil. Mix.
Pour the marinade all over and mix with a metal spoon. Cover with a cling foil and refrigerate until the next day.
Preheat the oven to 180 degrees.
Bring the tray into a room temperature. Then, bake it for about 30 minutes until you get a nice crunchy smoked ham.
The Curry Dip
In a small serving bowl place yogurt, sour cream, curry and sugar. Give it a good stir and taste.
Once the meat is done, serve immediately with The Curry Dip. Great with fresh ciabatta or my Party Cheesy Sticks. Enjoy!
Make 1 small tray of bites.