Christmas is only a few months away - perish the thought -
but if you are organised and planning ahead, Dame Alison and
Simon Holst's latest book, Cooking for Christmas
(Hyndman) is already out.
Recipes range from roast chicken and glazed ham, through
several Christmas cakes, a few ways with mincemeat (tarts,
filo parcels, muffins) and traditional pudding to treats such
as panforte, truffles, baking, sweets and gifts.
• Recipe from Cooking for Christmas by Simon and Alison
Baked glazed ham
Many New Zealand families buy a ham to eat over the holiday
period. Of course, a ham is just fine served "as is", but if
you want it to look really special, why not try glazing it?
1 medium-large ham
about 20g whole cloves
½ cup brown sugar
½ cup orange or pineapple juice
1-2 Tbsp wholegrain mustard
½-1 tsp ground cloves
Heat the oven to 150degC.
Measure the glaze ingredients into a frying pan or a pot.
Heat to boiling then simmer, stirring frequently, until the
mixture has thickened a little, then remove from the heat.
Place the ham on a clean board.
Starting at the cut end, slide your fingers just under the
skin, loosening it from the flesh and fat until you can
remove it from most of the surface (leave a little at the
shank end if desired). Score the surface of the ham
diagonally (cutting just through the fat) in two directions
to create a diamond pattern. Press a clove into the centre of
Place the ham in a large foil and/or baking paper-lined
roasting pan. Brush the surface generously with the glaze.
Put the roasting pan in the oven, with the top of the ham as
close to the middle of the oven as size will allow.
Bake for 1-2 hours, brushing the surface of the ham with
remaining glaze and/or pan drippings every 20-30 minutes. It
may also pay to rotate the pan once or twice for even
If the surface appears to be browning too fast, reduce the
heat to 125degC.
Place hot or warm ham on a platter and serve.
Once cooled, refrigerate and store the leftovers as you would
an unglazed ham.