HO HO HO
BAKED HAM (recipe page 50)
SEARED ASPARAGUS WITH CRUNCHY HAZELNUT AND CITRUS CRUMBS (recipe page 54)
Baked Ham (gf)
A glorious sticky, nutty baked ham never fails to please and makes a real statement on the Christmas table. And if you’re lucky enough to have some left over, that takes care of lunch and snacks for the next few days.
1 whole cooked ham (ours was 6.5 kilograms)
GLAZE
1½ cups apricot jam
¾ packed cup brown sugar
½ cup whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon tomato paste
2 teaspoons ground ginger
1½ cups roasted macadamia nuts, well chopped
EQUIPMENT: Line a large baking dish with foil.
Preheat the oven to 160°C regular bake.
GLAZE: Place all the ingredients, except the macadamia nuts, in a saucepan and bring to the boil. Simmer for 5 minutes then cool. The glaze can be made several days ahead.
Remove the skin from the ham using your fingertips to gently prise it away, taking care not to damage the layer of fat underneath. Leave the skin on the hock.
Place the ham in the prepared baking dish and spread over the glaze. Cook for 1. hours, basting every 15 minutes with the glaze in the base of the pan. Turn the dish several times for even colouring.
Press the macadamias all over the ham and place back in the oven until they’re lightly golden.
Allow to cool for at least 20 minutes before carefully lifting onto a serving platter. Serve the ham warm or at room temperature.
THE HAM WILL MAKE ABOUT 30 SERVES
COOK’S NOTE: Some of the nuts will slide off the ham when baking. Don’t worry; when the glazed nuts in the base of the pan cool down they become thick and sticky and you can just spoon them back over the ham and pat them on.
Herbed Potato and Cheese Gratin (gf) (v)
Thinly sliced potatoes are layered up with rich Gruyère, garlic and herbs in this creamy-but-cream-free decadent potato gratin.
2 kilograms large agria potatoes, peeled100 grams butter, melted1 tablespoon finely chopped rosemary or thyme2 cloves garlic, crushed200 grams½ cup finely grated parmesansea salt and ground pepper
