From a fabulous glazed ham to this last-minute Christmas cake – Kirstie Allsopp shares her favourite festive recipes
This juicy ham recipe is a succulent addition to roast dinners throughout Christmas
Every year we get our Christmas ham from Phil Spencer, my partner on Location, Location, Location. Phil is a man of Kent, his family are farmers in Kent, and thus the ham we gratefully receive each year is from Kent!
Serves 12, with plenty of leftovers
- 4.5kg (10lb) unsmoked gammon joint, boneless
- Equal parts cider, apple juice and water (try 1ltr/1¾pt of each to start with)
- 1tbsp cloves, plus extra to garnish
- 2 cinnamon sticks
For the glaze
- 60g (2¼oz) dark brown sugar
- 125g (4½oz) honey
- 1tsp English mustard powder
- 2tbsp wholegrain mustard
- A few cloves
- 1 cinnamon stick
- A splash of cider vinegar
Place the ham in a stockpot, cover with the cider mix, then add the spices. Bring to the boil, then simmer, covered, for 3 hours 20 mins to 3 hours 45 mins, depending on the size of the joint. Once cooked, let it cool slightly before removing. Reserve the cooking liquid.
When the ham’s cool enough to handle, carve off the skin, leaving a thin layer of fat on top. Preheat the oven to 180°C/fan 160°C/gas 4.
Put all the glaze ingredients except the vinegar in a pan, add 1-2tbsp of the cooking liquid and bring to the boil. Continue boiling to reduce, then add the vinegar.
Simmer. Score the fat in a diamond pattern, then pop in the oven for 10 mins. Take it out and spoon over some glaze. Pop back in the oven for 10 mins until it starts to go golden. Repeat two or three times until done to your liking. Stud with cloves.
Adapted from Kirstie’s Real Kitchen by Kirstie Allsopp, published by Hodder & Stoughton, £25. Photography by Rita Platts © Hodder & Stoughton 2017. To order a copy for £20, visit mailshop.co.uk/books or call 0844 571 0640. Offer valid until 30 December 2017.
Courtesy: Daily Mail Online