As I sliced the last remaining slices of Christmas Ham off the bone, before wrapping the bone in a plastic bag and saving it for cooler months when I can enjoy making my Mum's pea and ham soup, I realised that I was yet to blog about my Christmas Ham - or in fact anything from my Christmas feast.
We had an enormous Christmas feast, which could have been described as a melding of two cultures. We had my traditional Christmas fair of ham, creamy potatoes, roasted carrots and parsnips in tarragon butter, maple roasted pumpkin and sweet balsamic onions. We also Phillip's favourite Croatian things like Pig on the Spit, hot potato salad , garlic green beans and shredded cabbage salad.
To accompany this culinary treats (and just in case we might have ran out of food) I made a shredded basil, tomato and Boccaccio salad (with the basil and tomatoes coming from my garden) and some roasted corn. I seasoned the corn with butter, chili flakes, salt and pepper - then wrapped the corn individually in foil and placed them in the hot coals underneath our delicious pig on the spit to cook.
For those looking for something sweet afterwards, I made; a delightful mango trifle (a spin on the cherry trifle I'd previously made), not one but two pavlova rolls and some baklava.
CHRISTMAS HAM
1 large Christmas Ham
1 cup orange juice
1/2 cup maple syrup
1/2 cup brown sugar
2 tsp Dijon mustard
20 cloves
In a small saucepan place the orange juice, maple syrup, brown sugar and mustard. Stir until the sugar has dissolved and leave to simmer.
In the meantime, remove the ham from the plastic and carefully slice on the top layer of skin, with the aim of leaving behind as much of the fat as possible. Score the fat diagonally and then diagonally the other way so that it makes a diamond pattern in the fat. Where two lines meet place a clove (note you may not need all of the clove or you may need more depending on the size of your ham).
Return to the glaze, remove it from the heat. When your ham is sitting in an oven proof/ BBQ proof tray, pour half of the glaze over the top and then transfer it to the BBQ which should be on low and cover with a lid . Cook the ham for 3 hours, adding extra glaze each hour. If you notice that the ham is beginning to burn cover with some foil.
Remove all of the cloves before carving - enjoy with lots of Christmas cheer.
We had an enormous Christmas feast, which could have been described as a melding of two cultures. We had my traditional Christmas fair of ham, creamy potatoes, roasted carrots and parsnips in tarragon butter, maple roasted pumpkin and sweet balsamic onions. We also Phillip's favourite Croatian things like Pig on the Spit, hot potato salad , garlic green beans and shredded cabbage salad.
To accompany this culinary treats (and just in case we might have ran out of food) I made a shredded basil, tomato and Boccaccio salad (with the basil and tomatoes coming from my garden) and some roasted corn. I seasoned the corn with butter, chili flakes, salt and pepper - then wrapped the corn individually in foil and placed them in the hot coals underneath our delicious pig on the spit to cook.
For those looking for something sweet afterwards, I made; a delightful mango trifle (a spin on the cherry trifle I'd previously made), not one but two pavlova rolls and some baklava.
CHRISTMAS HAM
1 large Christmas Ham
1 cup orange juice
1/2 cup maple syrup
1/2 cup brown sugar
2 tsp Dijon mustard
20 cloves
In a small saucepan place the orange juice, maple syrup, brown sugar and mustard. Stir until the sugar has dissolved and leave to simmer.
In the meantime, remove the ham from the plastic and carefully slice on the top layer of skin, with the aim of leaving behind as much of the fat as possible. Score the fat diagonally and then diagonally the other way so that it makes a diamond pattern in the fat. Where two lines meet place a clove (note you may not need all of the clove or you may need more depending on the size of your ham).
Return to the glaze, remove it from the heat. When your ham is sitting in an oven proof/ BBQ proof tray, pour half of the glaze over the top and then transfer it to the BBQ which should be on low and cover with a lid . Cook the ham for 3 hours, adding extra glaze each hour. If you notice that the ham is beginning to burn cover with some foil.
Remove all of the cloves before carving - enjoy with lots of Christmas cheer.
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