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XMAS RECIPES & TIPS
The trick to cooking the perfect turkey is this; stuff, truss and flip, by which I mean that I stuff it with a buttery stuffing, including under the breast skin, before trussing it to keep the legs and wings tucked into the body so that it cooks evenly and then, once cooked, flip it to rest on its breast so that all the lovely juices run in to moisten the breast meat. Perfect!
Orange maple glazed ham, sourdough and mustard sauce
There’s nothing quite like warm ham at Christmas and glazing it yourself is easy to do.
- ½ or whole cooked ham, try and select one with a decent fat layer under the skin
- 3 fresh oranges
- 2 tablespoons maple syrup
- 1 heaped tablespoon flour
- 2 tablespoons wholegrain mustard
Sourdough to serve
- Heat oven to 120 C and place ham in to warm for 30 minutes. Take out and remove top layer of skin, leaving the layer of fat intact. Warming the ham first makes it much easier to ease the skin away from the fatty layer.
- Use a sharp knife to score the fat layer in whatever pattern you like.
- Slice one orange into very thin rounds. Make the glaze by mixing together juice from the remaining two oranges, maple syrup, flour and mustard to a smooth paste. Rub this into the fat then arrange orange slices in top to cover the top. Brush the oranges with the remaining glaze. Bake for 1 hour, basting after 30 minutes.
- Serve thick slices of warm ham with warmed sourdough and mustard sauce.
- 2 tablespoons hot mustard
- ¼ cup mayo, crème fraiche or sour cream
- Salt and pepper
- Mix together to form a smooth sauce