DAY 25
It's the big day so let's get started early. Is there anything more Christmas-sy than ham and trifle? Not together, of course!
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Trifle
- 1 packet port wine jelly crystals
- 1 ½ cups boiling water
- 4 tbsp custard powder
- 375ml milk
- ½ cup sugar
- 1 tsp vanilla essence
- 1 cup whipped cream
- 12 plain macaroons, store bought
- 1 madeira cake, store bought
- ½ cup sherry (or orange juice for non-alcoholic)
- 1 punnet strawberries
- 1 punnet blueberries
- 1 punnet raspberries
Method:
►Dissolve jelly crystals in boiling water. Refrigerate until partially set.
►Blend custard powder with milk, add sugar and vanilla essence. Cook for 3-5 minutes in microwave on high, stirring twice during cooking. Cool. Fold half the whipped cream into the custard.
►Arrange macaroons and cake in the base of six individual parfait dishes. Pour half the sherry over the macaroons and cake.
►Top with a layer of strawberries, blueberries and raspberries, jelly and custard. Repeat layers. Chill for 2-3 hours.
►Decorate with remaining whipped cream.
Baked ham with plum glaze
- 1 cup plum jam
- 1/2 cup apple juice
- 1/4 cup brown sugar
- 1 tablespoon Dijon mustard
- 8 1/2 kg full leg ham
- 2 tablespoons whole cloves
- 1/4 cup honey
- 20g butter
- 12 plums
Method
►Preheat oven to 160C or 140C fan-forced.
►Meanwhile, cut rind from around shank of ham, 10cm from knuckle. Remove rind in one piece starting at base of ham leaving fat behind. Using a sharp knife score fat on ham in a diamond pattern.
►Place ham in a large baking pan. Spoon over half the glaze. Stud fat diamonds over surface of ham with cloves and bake for 2hrs basting with reserved glaze every 30 mins.
►Combine jam, juice, sugar and mustard in a small saucepan. Simmer for 10 mins until glaze has thickened slightly.
►Meanwhile, heat honey and butter in a medium saucepan until simmering. Add whole plums and simmer on low heat for 8-10 mins until plus are tender.
►Slice ham and serve with honeyed plums.
Recipe: CWA
