Another year has passed for our Christmas in July celebrations. A great time was had by all, the meal was a lovely traditional Christmas dinner, Casey (our chef) excelled herself yet again with a beautiful baked ham, it is unbelievable and everyone should try baking your own ham this coming Christmas. Please take a look at the recipe below and try it out, you won’t be disappointed. I would love to hear how it went please send me a comment on this blog page.
Santa arrived early this year, the kids were so excited and they received some gorgeous presents including beautiful dolls, colouring in sets, jewellery, lazer guns and many more fun presents. The kids coloured in some lovely pictures and presented them to all the crowd and all the parents were very proud.
So everyone make sure you book in early next year, we would love to see you for a fantastic night!!
Famous Stout Christmas Ham!!
1 leg ham about 5-6kg
750ml Guiness Extra Stout
Whole cloves (optional)
Glaze
1 Cup sugar
2 teaspoons dry mustard
2 teaspoons ground cardamon
2 teaspoons ground ginger.
METHOD
Preheat oven to 160°C (140°C fan). Cut skin around thick end of knuckle without cutting into fat and flesh. Ease skin from fat by slipping thumb of one
hand under the skin and firmly sliding it back and forth. Turn ham over and ease away remaining skin, which should come off in one piece.
Place ham, fat-side up, in a roasting pan with stout, reserving 2-3 tablespoons for glaze. Cover with foil, making it as airtight as possible, and bake for 1½hrs. Baste ham with juices several times during cooking.
Meanwhile, make glaze. In a bowl, combine sugar, mustard, spices and enough reserved stout to make a thick paste. Stir well.
Remove from oven and pour liquid into a saucepan. Using a sharp knife, score fat with diagonal cuts at 4cm intervals, first one way, then opposite way, to form a diamond pattern.
Spread half glaze mixture over ham and stud a clove in the corner of each diamond. Increase oven temperature to 200°C (180°C fan) and bake a further 30-40mins, basting every 10mins with remaining glaze. If serving hot, leave ham to rest in turned-off oven for 30mins. If serving cold, allow to cool and store in fridge overnight. Serve on a stand or large platter garnished with watercress or parsley.
