Glazed Christmas Ham | Pomegranate & Orange
1 whole ham leg ham 6-10kg
30 whole cloves
½ cup pomegranate molasses
juice and rind of 1 orange
½ cup honey
¼ cup castor sugar
2 tablespoon fish sauce
- Combine all the ingredients for the glaze in a small saucepan and bring to a simmer. Simmer for five minutes until the glaze is thick.
- Heat your oven to 180C. Stud the surface of the ham with the cloves in a cross-hatched pattern, inserting the cloves in the centre of each square and score the surface of the ham in between the cloves. Placing the cloves first makes it much easier to see where to score the ham.
- Place the ham on a cake rack in a baking dish with a puddle of water.
- Brush with the glaze. Brush every 15 minutes for one and a half hours, or until the ham is warmed through, shiny and caramelised with little burnt edges.
- Remove from the oven and rest 10 minutes.
- Carve at the table in front of your guests.
Roasted Turkey | Cranberry & Sage Stuffing
1 x 4.5kg turkey
60g butter, softened
1 tablespoon grated lemon ring
sea salt & cracked pepper
olive oil, for brushing
375ml chicken stock
Cranberry & Sage Stuffing
1 tablespoon olive oil
2 brown onions, chopped
2 garlic gloves, crushed
280g fresh breadcrumbs
1/4 cup sage leaves, chopped
150g dried sweetened cranberries
1 tablespoon finely grated orange ring
50g butter, melted
10-12 Ice Cubes
40g plain flour
3 cups chicken stock
3 cranberry jelly
1 cup dry white wine
- Place the butter, lemon, salt and pepper in a bowl and stir to combine. Set aside.
- To make the cranberry and sage stuffing, heat the oil in a large non-stick frying pan over medium heat. Add onions and garlic and cook 8–10 minutes until softened. Remove from the heat, add the breadcrumbs, sage, cranberries, orange rind and butter and stir until well combined. Set aside. Preheat oven to 180ºC (350ºF).
- Gently loosen skin from the turkey breast meat and push the butter under. Spoon stuffing into the cavity, secure with a skewer and tie legs with kitchen string. Place the turkey on a lightly greased wire rack in a baking dish. Brush with oil, sprinkle with salt and pepper and pour stock into the dish. Cover with lightly greased aluminium foil and roast for 1½ hours. Remove foil and roast for a further hour – 1½ hours, basting every 15 minutes with the stock, or until skin is golden and juices run clear when tested with a skewer+.
- To make the gravy, remove turkey from the baking dish, cover with aluminium foil and keep warm. Pour the pan juices into a jug with the ice cubes and allow the fat to solidify. Skim off 2 tablespoons of the solidified fat and return to the baking dish. Discard the remaining fat in the jug, reserving the pan juices. Add the flour to the reserved fat and stir over medium heat for 2–3 minutes or until the paste is a golden colour. Add the stock and cranberry jelly to the pan juices. Gradually whisk the wine into the flour mixture until well combined. Gradually add the stock mixture to the flour mixture, whisking continuously. Bring to the boil and simmer for 4–5 minutes until thickened. Slice the turkey and serve with the stuffing and gravy. Serves 8.
+ Allow 18–20 minutes cooking time per 500g of stuffed turkey.
Turkey Breast | Apple & Sage Stuffing
1 boneless turkey breast (2-2.5kg)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3/4 cup dried apples, snipped
3/4 cup thinly sliced onions
1 tablespoon finely shredded lemon peel
1 tablespoon snipped fresh sage
1 teaspoon snipped fresh thyme
1 tablespoon olive oil
fresh sage leaves
- Preheat oven to 200°C.
- Cut a slit horizontally through the thickest part of the breast to, but not through, the other side. Open up like a book and sprinkle turkey evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Combine dried apples, onions, lemon peel, snipped sage, and thyme in a medium bowl. Spoon stuffing into the turkey. Fold shut. Tie in several places with heavy 100% cotton kitchen string or secure with metal skewers. Insert a few whole sage leaves under the skin. Rub oil over skin sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Roast, uncovered in roaster pan, 1 1/4 to 1 1/2 hours or until an oven-safe meat thermometer registers 75°C. Remove turkey.
- Cover turkey with aluminum foil let stand 10 minutes before carving.
Roasted Pork Loin | Rolled & Tied
1 x 1.5-2kg pork loin roast
2 tablespoons olive oil
1 tablespoon sea salt
- Remove pork loin roast from packaging taking note of weight and pat dry with paper towel.
- Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
- Rub the rind well with oil and sea salt massaging well into the scored areas.
- Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240⁰C for 40 minutes. Do not open oven door during this period.
- Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. (Roast prepared vegetables now).
- Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing.
*Remove your roast from its packaging and place it on a large plate covered with paper towel and allow to sit in the refrigerator overnight. This will allow to skin to dry and make better crackling. Make sure your roast is brought to room temperature prior to beginning preparation. If your crackling is not perfect don’t panic.