Saturday, 24 December 2011

Christmas ham

I'm making a glazed ham as part of a buffet on boxing day. This recipe does use quite a lot of sugar but the amount in each serving is small and it's very tasty. I'll also be making smoked salmon crust-less quiches, dips with crudites, king prawns with garlic mayonaise, a big salad, a trifle, Christmas pudding and Christmas cake.

A ham large enough for all your guests
About 10 cloves
2 tbsp honey
2 tbsp whole grain mustard
2 tbsp brown sugar

Boil the ham for 25 minutes per pound, plus 20 minutes in a large pan of water. You can do this in advance to save time. When the ham is cooled, push the cloves into it, spread around all over it. Score any fat on the top. Mix the honey, sugar and mustard together. Put the ham into a roasting pan lined with foil (this is important - believe me!), and spread the honey mustard glaze over the top and sides. Roast the ham for about half an hour (keep an eye towards to end to make sure it doesn't burn). When cooled you can slice and enjoy.

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