Alrighty my wee elves!
Christmas is upon us, and before I scive off on holidays laying out (in SPF30) on anonymous beaches with a fine assortment of my favourite people and their ridiculously yummy babies (Aunty Brooke is always good for a cuddle), I thought I’d share a wee bit of my Christmas trads with you… and you know me, of course it’s going to be food related.
As you know, our Southern Hemisphere Christmas is a summer one, which means an eclectic collection of food… We feast on gorgeous summer salads, roast veges w. balsamic (served hot or cold), and trad. dishes like a good hunk o’ ham. Desserts are whatever people bring – usually things like pavlova, eton mess, something chocolatey, something custardy and occasionally the odd Christmas Cake (though I can’t stand the stuff).
Today I’m sharing with you my favourite favourite favourite ham recipe. It is to. die. for. and so easy that it’s kind of unfair.
I made this at the first Christmas I ‘hosted’ as a married woman and it was a smash hit! It was definitely a big deal for me to leave my family Christmas in NZ (four generations, 30 people) and have my first Christmas with my new family in Australia, but this ham helped me start a tradition of my own. I can’t even remember where I got the recipe, it might have even been out of a supermarket catalogue pullout, but it is now handwritten in my recipe journal and a firm favourite. Enjoy hot at Christmas lunch, then cold over the following days in sandwiches, salads or on it’s own. I even eat the cooled, caramelized glaze with a spoon. So wrong yet so right.
Here it is!
FIG GLAZED HAM
Prep time 20 minutes/Cooking time 40 minutes/Serves 6 (at least)
3-4kg half leg ham (7-9 lbs)
½ cup maple syrup
1 cup fig jam
1 cup macadamia nuts, roughly chopped (I add more)
1. Preheat oven to 160°C (320°F)
Remove rind from ham by easing it off gently with your fingers. Use the tip of a sharp knife to score the layers of fat at 2cm (0.8 inch) intervals.
2. Put syrup and jam in a pan over a medium heat and stir until jam has dissolved. Remove from heat and stir in nuts. Put ham in a deep baking dish, spread syrup miture over the top and bake for 40 minutes until golden. Allow to rest for 10 minutes before carving.
Not the most amazing presentation last year, I’ll admit that, but we were eating on a porch on the sand in a rented house, so an al foil tin from the local grocery store was the best we could do! Still tasted redunkulous.
Also, if you love the ham so much you feel like you need to thank me, please consider doing it in the form of donations to my charitywater campaign.
We’re so close to our $50,000 goal and ten thousand miles (or dollars) away at the same time. Please consider those who don’t have clean water this Christmas! www.mycharitywater.org/brookefraser
Whatever you do, have a safe and merry one. Much Christmas love, Brooke xx