We’ve been sharing some delicious seasonal recipes with you for the past few weeks, giving you ideas for everything from festive drink, appetisers and desserts, but now it’s time for the main event! Set aside the nibbles and get ready to tuck in because we’ve got some recipes that will turn your Christmas lunch into a real feast!
Honey and Mustard Glazed Ham – You’ll need:
• 7kg leg of ham, on the bone
• 85g (1/3 cup) Dijon mustard
• 125ml (1/2 cup) honey
• 45g (1/4 cup, lightly packed) brown sugar
• 250ml (1 cup) apple juice
• 250ml (1 cup) dry sherry
• Mango & coriander chutney to serve
Preheat oven to 160°C. Place an oven shelf in the lowest position and remove all the other shelves. Use a small, sharp knife to cut around the shank of the ham in a zigzag pattern. Run a knife under the rind around the edge of the ham and lift the rind off in one piece by running your fingers between the rind and the fat and pulling gently with the other hand. Wrap the rind in a damp tea towel and place in the fridge so you can store the leftover ham without it drying out. Use a knife to score the fat in a diamond pattern, about 1cm deep, and stud the corners of the diamonds with cloves.
Use a pastry brush to brush the mustard evenly over the ham. Bake in your preheated oven for 20 minutes or until the ham starts to brown.
Meanwhile, combine the honey, sugar, apple juice and sherry in a small saucepan over medium heat. Cook, stirring all the time, for 2-3 minutes or until the honey and sugar melt. Gently pour over the ham.
Continue baking the ham, basting occasionally with the pan juices, for 1 hour or until golden brown. Transfer the ham to a serving platter and serve with the mango chutney.
Saffron and Sage Roasted Potatoes – You’ll need:
• 3kg potatoes
• Large pinch of saffron threads
• 60ml (1/4 cup) olive oil
• 1/4 cup fresh sage leaves
Place potatoes in a large saucepan. Add the saffron and cover with cold water, stir to combine, and set aside for 1 hour to infuse.
Bring to the boil over high heat. Reduce heat to medium-high and cook for 30 minutes or until tender. Drain and return to the pan. Place over medium-high heat and cook, shaking the pan, for 1-2 minutes or until the moisture has evaporated.
Preheat your oven to 180°C. Heat the oil in a large baking dish in oven for about 5 minutes, and then add the potatoes. Toss to coat. Add the sage and bake for 30 minutes or until the potatoes are crisp. Season the potatoes with salt. Transfer to a serving platter to serve.
For more creative Christmas cooking ideas check out our Pinterest page!