crab apple and sloe jelly glazed ham

crab apple and sloe glazed hamI stuck to my usual method for cooking my ham on Christmas Eve this year, boiling it in cider before baking in the oven. However, I used some of the crab apple and sloe jelly that I made earlier in the year as the basis for the glaze - and very pleased I was with the results.

For a 2.5 kilo ham, I used a quarter of a jar of jelly, two tablespoons of mustard powder (for the ham) and a tablespoon of allspice (for Christmas) with a glug of maple syrup, all melted together and used in place of the sugar and butter concoction of the original recipe. Tasty!

Served with a parsley sauce, mashed potato and peas this makes a great Christmas Eve preparation for the festivities to come.

I make my parsley sauce by adding a generous serving of chopped parsley (5 - 6 tablespoons) to my white sauce, prior to adding the milk to the roux, along with a tablespoon and mustard powder.

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Read our crab apple and sloe jelly glazed ham recipe...

cider baked ham

cider baked hamIt’s so easy to forget just how tasty ham can be when prepared and cooked well. This is a favourite of mine, cooked on Christmas eve, served with a parsley sauce.

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Read our cider baked ham recipe...