Never Never’s Fancy Fruit Cup combines their beloved Triple Juniper Gin with Marionette’s barrel-aged Orange Curaçao, secret spices and a splash of Earl Grey to create a local fruit cup intended for sipping in your backyard during an Australian summer. So it’s a bit like our very own Pimm’s. But better.
Its fruitiness works nicely with a Xmas main of ham, turkey, glazed squash or even the iconic pav. With crowd-pleasing appeal and adaptability, the Fruit Cup has earned its place in my Festive Spirit(s) Gift Guide.
Don’t just reserve this one for drinking alongside your dinner. Have it for dinner. Never Never have kindly shared the recipe to their Fancy Fruit Cup Christmas Ham. The glaze is basically a version of their Spiced Orange Cup cocktail recipe. A cocktail-inspired Xmas dinner? That’s a very merry idea, indeed.
Fancy Fruit Cup Christmas Ham
• Christmas ham, peeled and scored
• 1 blood orange, thinly sliced
• 1 navel orange, thinly sliced
For the glaze
• 1 1/2 cups Never Never Fancy Fruit Cup
• 400ml Fever Tree Spiced Orange Ginger Ale
• 1?2 cup blood orange marmalade
• 150ml orange juice (preferably freshly squeezed)
• 2 tsp fresh juniper berries
• 2 cups brown sugar
• 1 tsp maple syrup
• 2 tsp dijon mustard
1. Add all glaze ingredients into a heavy based saucepan, stirring until combined. Place onto
medium high heat and gently bring to boil.
2. Meanwhile, place a baking rack into a large, deep, heavy-based baking pan before filling
with 4 cups of water and placing into oven. Preheat oven to 200 deg C.
3. Once all the glaze ingredients have been brought to the boil, turn heat down,
allowing to gently simmer while occasionally stirring until reduced and a thick glaze
consistency has developed (approx. 1.5h). Take off the heat.
4. Once reduced and liquid has developed into a sticky viscous consistency, begin basting the
ham with a basting brush, working from the very top down, ensuring ham is evenly covered.
Repeat this process.
5. Begin arranging both orange varieties over ham in a diagonal manner, ensuring each slice
aligns to the next (they will shrink slightly). Use toothpicks to secure any orange slices in
place which may require it.
6. Baste entire ham and orange slices ensuring you get between all the crevices.
7. Remove baking pan from oven, place ham onto rack (ensuring bottom of ham is resting
above water level) before putting into the oven and baking for 20 minutes.
8. Remove from oven, repeating the basting processes before returning ham to oven and
baking for another 20 minutes.
9. Repeat this process every 20 minutes for approx. another hour or until a rich, deep caramel
colour has been achieved.
10. Allow to cool and then carve.
Note: makes enough glaze for a 10kg approx ham.
P.S. For your chance to win a six pack of Fancy Fruit Cup, a carton of Fever Tree Spiced Orange
Ginger ale and a Christmas ham click here.