Nigel Slater’s Christmas Guide – Part 4: Ham

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Ham with citrus sauce, cauliflower and dill
Offers 6 hot (and 6 cold ones)
Ham, rolled up and bundled 2.5 kg
Papaya sauce 250 ml
Dry 4 tablespoons of dried marsala or medium dried sherry
Onion 1
Clove 5
Cinnamon sticks 1
Black pepper 10
Bay leaves 3

cauliflower
Cauliflower 1.3 kg
Dill 25 grams

Put the ham in your largest pan or stockpot. Peel the onion skin and add it to the water with clove, cinnamon sticks, peppermint and bay leaf. Boil, then let go of heat, use a drain spoon to remove any foam from the surface. Cover the lid partially and gently simmer for an hour and a half. After an hour of cooking, turn the meat over.

When the ham is ready, remove it from the wine, place it on a baking tray and store it. Heat the oven to 200C / gas mark 6. Mix the papaya sauce with marasala or sherry in a small pot and allow it to bubble a little until it melts. Apply the sauce to the ham. Bake 25-30 minutes, or until the glaze solidified. Remove and loosely cover the foil insulation.

When the ham is roasted, cut the cauliflower into small flowers and put it in a saucepan. Put the hot, hot ham in the cauliflower dish, floret, and boil – no salt. Let the flowers slowly gentle, about 20-25 minutes.

Remove half of cauliflower with a drain spoon and place in a warm tray. Put the remaining cauliflower and 200 ml of stew in the blender dill (do not spill – you may need to do it in two batches). Pour broccoli and dill into the broccoli florets.

Cut the ham into thin slices with cauliflower. Tomorrow you will have enough ham. With apricots and tomatoes accompanied by hot and sour sauce.
Apricot and tomato chutney
Make 2 big cans
Red onion
Yellow onion
4 tablespoons olive oil
Dried apricots 450 grams
Ginger 25 grams, thumb size block
Lemon
Gold casters sugar 200 grams
250 ml apple cider vinegar
Bramley or other sharp apple 2 big
200 grams of yellow or orange cherry tomatoes
pomegranate

Peel the onion and halve it, cutting every half a quarter. Separate the onion layer. Heat olive oil in a deep pan. Add onions and let them cook for 10-15 minutes or until soft and translucent.

Cut the dried apricots into halves, add onions, peel in ginger and lemon peel, finely ground. Stir in sugar, and then, when the mixture begins to bubble, introduce apple cider vinegar. Part of the lid, leaving a small amount of heat.

Peel apples, a quarter, center them, and then roughly cut. Add apples to the pot, then add lemon juice. Once the apple starts to collapse, cherry tomatoes are halved and mixed. Add salt, if you wish, add some ground black pepper, then bottle and seal. You should get several decent size jars.

It will keep, depending on the trouble, you go to seal (sterilize the pot, please) for weeks in a cool place. Sometimes I open the pomegranate and add ruby ??seeds to the chutney on the table.

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