WHAT DO YOU EAT ON CHRISTMAS EVE?

WHAT DO YOU EAT ON CHRISTMAS EVE?

miso-glazed-roast-ham

Heat oven to 180C/160C fan/gas 4. Sit the ham in a large roasting tin and scatter all the veg, herbs and spices around it. Pour over 750ml boiling water, then cover with a couple of layers of extra-wide foil, sealing around the edges of the tin to make a tent that will trap the steam. Roast for 4 hrs, reducing the temperature to 160C/140C fan/ gas 3 halfway through. Remove the foil, then leave the ham to rest in the tin for at least 30 mins or until it is cool enough to handle. 

Meanwhile, tip all the glaze ingredients into a small pan and bring to a simmer, stirring until everything is mixed. Set aside.

Reheat oven to 180C/160C fan/gas 4. Lift the ham into a clean roasting tin – reserve the stock for soup. Cut off the skin, leaving a layer of fat all over, then use a knife to score the fat with a diamond criss-cross pattern. Roast for 10 mins to allow some of the fat to render, then use a pastry brush to paint the ham evenly with the glaze. Roast the ham for 15 mins more, then add a second layer of glaze and roast for another 15 mins until sticky and caramelised. Rest the ham for another 30 mins before serving in thick slices. You should have leftovers to enjoy cold over the next few days

Marmalade glazed roast duck

1.    Expose and cut out the wishbone. This makes the duck easier to carve once cooked. A butcher can do this for you.

2.  1  Heat oven to 240C/220C fan/gas 9. Lightly score the skin of the duck all over, and make a deep cut from inside the body into each leg.

3. 2Season the duck well. Heat an ovenproof frying pan over a low heat. Hold the duck on its side using tongs and sizzle for 10 mins, until browned. Turn and cook on the other side for 10 mins more.

4.3 Turn the duck breast-side down, then transfer the pan to the oven and cook for 5 mins. Drain the fat from the pan, keep the duck breast-side down, and continue to roast for 10 mins.

5.4 Meanwhile, cut both oranges in half, then cut 4 wedges from half an orange. Heat a small frying pan over a medium heat, then cook the orange wedges in the dry pan for 1 min on each side to lightly caramelise.

6.5 Remove the orange wedges from the pan and set aside. Squeeze the juice from the remaining orange halves into the hot pan and reduce by half. Add the marmalade, take off the heat and stir together.

7.6  After 15 mins of roasting, turn the duck over and brush the marmalade glaze over and continue to roast for a final 10 mins. Rest for 20 mins.

8.7Carve by cutting the leg and thigh away, then separating the leg from the thigh. Carve slices of breast and serve with the orange wedges to squeeze over.