Christmas Recipes


Christmas Glazed Ham

INGREDIENTS
  • Smoked Ham (half or whole about 4.5kg)
  • whole cloves (to stick into ham)
  • 1 1/4 dark brown sugar
  • 5 tabs honey
  • 8 tabs orange or pineapple juice
  • 2 tabs Dijon mustard
METHOD
    Ham
    Pre-heat oven or BBQ to 170 degrees C. Cut and peel back the rind so that only the fat remains on the ham. Score the fat to make little diamonds and place a clove into each diamond. Place the ham into a large foil tray.
    Glaze
    In a saucepan, on low heat, mix the brown sugar, honey, mustard, and juice. Stir until dissolved. Pour some of the mixture over the ham and bake for 1 hr and 15min. During this time, continue to baste the ham with more glaze every every 10- 15min

Pistachio and Cranberry Stuffed Turkey Breast Roll


INGREDIENTS
    Turkey
  • 1-1.5kg boneless turkey breast roll
  • 1 Tbsp butter
  • Stuffing
  • 40g butter
  • 1 onion chopped
  • 100g chopped bacon
  • 1 crushed garlic clove
  • 100g fresh bread crumbs
  • 1 Tbsp chopped fresh sage
  • 1 Tbsp chopped fresh parsley
  • 100g dried cranberries
  • 50g chopped pistachios
  • Ground salt and pepper
METHOD
    Stuffing
    Heat the butter in a large frying pan over medium heat. Add the onion and cook, stirring occasionally for 4 minutes until softened. Add the bacon and cook, stirring occasionally for 5 minutes until cooked through. Add the garlic and cook for another minute. Tip everything into a large bowl. Add the breadcrumbs, parsley, sage, dried cranberries, and pistachios, season well and stir together. Leave to cool completely before using. Preheat the oven to 190 deg C (375 deg F/Gas 5).
    Turkey
    Put the turkey breast, skin-side-down, on a board. Spoon the cooled stuffing down the middle of the breast and then roll up the turkey to enclose the stuffing. Tie the turkey with kitchen string every 2 cm (about an inch) to secure and then place in a large roasting tin. Brush the entire surface of the turkey with melted butter. Roast for 40 minutes, or until golden brown and the juices run clear when you poke a skewer into the thickest part of the breast. Cover loosely with foil and leave to rest for 15 minutes before carving.

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