Aussie Mum confronted PNG killers

Aussie Mum confronted PNG killers

Aussie Mum confronted PNG killers

Christiana King and family (Getty)

An Australian woman stood up to a group of bandits even as two of her colleagues were hacked to death on a walking trail in Papua New Guinea.

Bathurst-raised Christiana King, 38, has been hailed a hero by injured survivors after she presented herself as the leader of a group of Australian ex-soldiers hiking the Black Cat Trail.

As the military men curled up in the foetal position, Ms King offered the armed killers money in an effort to get them to go away, the Daily Telegraph reports.

The attack on Tuesday left two porters dead and four Australian tourists seriously injured.

Trekker Jon Hill, an ex-soldier who served in Somalia, said Ms King showed “pure, selfless courage”.

“She offered herself up as the leader. Not so much to be taken away. But to defuse the situation,” he said.

“She got hit, we all got beaten, but she got us out safe.”

Melbourne man Glen Reiss described the attack as completely quiet save for some thumping noises.

“It was silent. Except for hacking, slashing and some moaning,” he said.

“The thumping was the sound of a bush knife hacking into human flesh.”

A former trauma nurse at Sydney’s Royal North Shore hospital, Ms King is now helping with the treatment of the injured porters in a Papua New Guinea hospital.

Author: Nick Pearson. Approving editor: Dave Meddows

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Christmas cooking: Lime-glazed ham

Christmas cooking Lime-glazed ham

Christmas cooking: Lime-glazed ham

1 leg of ham {around 7kg – mine weighed a whopping 10kg}
1 cup of brown sugar
2 tsp ground ginger
2 tbs Dijon mustard
1 lime, finely zest
1/4 cup lime juice
2 tbs rum
1/2 cup white sugar
1/2 cup water
3 limes, extra
Whole cloves {about 10}
♥ Preheat the oven to 180 degrees celcius. Line a large roasting pan with foil or just buy one of those disposable BBQ trays {I did that}. Weigh your ham {you might have to use the bathroom scales like we did!} and calculate 20 minutes per kilogram.
♥ Remove the skin from the ham. You can do this by running your thumb between the skin and the fat layer. Cut the skin around the shank {the bone at the end so the skin will detach}. You can keep the skin to place back on top of your ham to keep it moist.
♥ Score the fat in a diagonal pattern. Don’t cut too deep. Use a really sharp knife to make it easier. Place in the roasting tray.
♥ In a bowl, mix the brown sugar, the ginger, the Dijon mustard and the lime zest and juice. Mix it together until a paste forms. Use half of the paste over to brush over the ham.
♥ Place in the oven and cook for 20 minutes. Reduce the temperature to 160 degrees celcius, use the other half of the paste and brush over the ham. Continue cooking the ham {using the time you calculated when weighing it} and baste the ham every 30 minutes. It sound laborious, but put on a movie, set a timer and it only takes a few minutes to baste {so worth it for the end flavour. I promise!}.
♥ While the ham is cooking, make the final glaze. Place the white sugar and water in pot over medium heat. Simmer until the sugar dissolves, stirring until it does. Slice up 1 of the limes and add to the sugar/water mix. Simmer gently for 5 minutes. Turn off heat and allow to cool.
♥ Once the ham is cooked and out of the oven, brush over with the lime glaze. For a little extra wow factor, slice the 2 remaining limes and place on the cooked ham, securing with the cloves or a toothpick {if the cloves won’t stay}.
♥ Serve the ham warm or cold.

Recipe Source:  Fat Mum Slim

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