Delicious festive flavours of spicy ginger and sweet orange for your gammon glaze. How mouth-wateringly appetizing!
Ingredients:
Method:
- Preheat the oven to 180°C, gas mark 4. Place the gammon in a roasting tin and cover loosely with foil. Cook for 2 hours.
- Meanwhile, pare the zest from the clementine, taking care not to include too much white pith. Cut the zest into thin strips. Place in a small pan and cover with cold water. Bring to the boil, then simmer for 15 minutes until the zest is tender. Drain. Thinly slice the ginger, then cut the slices into thin strips. Mix the ginger strips with the clementine zest, ginger syrup and mustard seeds in a bowl.
- Remove the gammon from the oven. Using a sharp knife, remove the string, cut off and discard the skin, and score a crisscross pattern in the fat. Insert 2 long metal skewers into the joint to hold it tightly in place. Spread the clementine mixture over the gammon and pour 150ml boiling water into the roasting tin (this prevents the glaze burning onto the tin). Return the gammon to the oven, uncovered, for 40 minutes until the glaze is browned and sticky. Remove the skewers from the joint and serve it warm or cold.
For many, the roast turkey is the star of the show, – and certainly a favourite here in the office. We like this recipe which adds lots of streaky bacon rashers for an exceptional flavour.
Ingredients
For the stuffing balls
- 500 g organic sausage meat from Helen Browning’s
- 45 g fresh white breadcrumbs
- 140 g ready-cooked peeled chestnuts (chopped)
- 20 g fresh flat-leaf parsley (finely chopped)
- 1 onion (finely chopped)
- ½ unwaxed lemon (zested)
- ¼ tsp ground clove
- 1 medium British free-range egg (beaten)
Method
- Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix together the butter, thyme, sage and garlic, and season with freshly ground black pepper.
- Use your fingertips to separate the turkey skin from the breast meat, being careful not to tear it. Push in the herb butter and spread evenly over the breast. Lay the bacon over the turkey, overlapping as you do so.
- Tie the turkey legs together with string and place the bird on a rack inside a large roasting tin. Roast for 30 minutes, uncovered, then remove from the oven and loosely cover with buttered foil. Reduce the temperature to 180°C, fan 160°C, gas 4. Continue roasting for 3-3½ hours, basting every 45 minutes with the juices, until cooked through. Remove the foil a few minutes before the end of cooking if the skin still needs to crisp up.
- Mix all the stuffing ingredients together and season. Shape into 20 balls and place in the oven in a roasting tin, 25 minutes before the turkey has finished cooking.
- To test whether the turkey is cooked, insert a skewer into the thickest part of the leg – the juices should run clear. Transfer to a warmed serving plate, cover loosely with foil and leave to rest for 30 minutes before carving. Garnish with the sage leaves and serve with the stuffing balls.
- Cook’s tip: to baste a turkey: use a bulb turkey baster, a basting brush or a large spoon to scoop up the juices and drizzle over the turkey.