GET MERRY

Everyone will go crackers about these festive dinner favourites and the delicious trimmings

Glazed ham

SERVES 20

The double orange glazes can be made up to 1 week ahead; store in the fridge. Ham can be glazed a day ahead and served cold. Store leftover ham in the fridge in a ham bag, or wrapped in a cotton or linen tea towel that’s been rinsed in water and a little vinegar, then wrung out tightly. Change the tea towel daily. The ham will keep for up to 1 week.

INGREDIENTS

8kg cooked leg of ham
2 cups water
Sprigs of fresh herbs (rosemary and bay leaves), to decorate (optional)

DOUBLE ORANGE GLAZE
300g orange marmalade (or blood orange marmalade)
¼ cup brown sugar ¼ cup freshly squeezed orange juice (or blood orange juice)

1 Preheat oven to 180°C. Score through the rind about 10cm from the shank end of the leg.
2 To remove the rind, run your thumb around the edge of the rind just under the skin. Start pulling the rind from the widest edge of the ham; continue to pull the rind carefully away from the fat up to the score line. Remove the rind completely. (Reserved rind can be used to cover the cut surface of the ham to keep it moist during storage.)
3 Using a large sharp knife, score across the fat at 3cm intervals, cutting just through the surface of the top fat. Do not cut too deeply or the fat will spread apart during cooking.
4 Make Double Orange Glaze. Stir ingredients in a small bowl until combined. Season.
5 Place the ham on a wire rack in a large roasting pan; pour 1½ cups of the water into the dish. Brush the ham well with the glaze. Cover the shank end with foil.
6 Bake ham for 1 hour 20 minutes or until browned all over, brushing occasionally with the glaze during cooking, and adding the remaining water if needed.

Asparagus, peas and courgettes with mint

SERVES 6