We just had to start the blog off with a bang this Christmas with our delicious organic dry cured ham. This is more than just any ham; this ham is made from prime-cut pork that has been traditionally dry-cured by hand for a beautiful level of flavour. It is also made from 100% organic British pork that is Soil Association certified. Like we said, it is a cut above the rest! Our honey roast ham ends are also an exceptional choice for the festive season. They are made trimmings of our prime cut organic ham that is wonderfully flavoured. They may be small, but they sure are mighty; they make the perfect choice for soups and stews.
If you wish to make your Christmas lunches more casual, then this ham is a winner. It is perfect for sandwiches, salads, and brilliant buffet spreads. But is so tasty, it is bound to help you add that extra special flavour that will impress all your guests this festive season. In this blog we have combined all our favourite recipes that will help make our organic dry cured ham even more amazing and provide some festive inspiration to your culinary skills. From toasties to traybakes, and parsnips to pies.
For brilliant brunch and breakfasts…
Croque Madame Brunch Bake
Have you got guests coming to stay? A big family to feed? Or just fancy a special treat? Then this brunch bake is perfect for adding some oomph to your mornings this Christmas! This recipe has been adapted from Emily Jonzen at Sainsbury’s magazine and uses crispy fried eggs to add a tasty twist to this classic dish. It will keep the family full and ready for those busy days through the Christmas period. Breakfast just got even better!
- 50g unsalted butter (melted)
- 6 slices white loaf
- 25g plain flour
- 500ml semi-skimmed milk
- a generous pinch of nutmeg
- 200g Gruyère (grated)
- 4 tbsp Dijon mustard
- 6 slices organic dry cured ham from Helen Browning’s
- 1 tbsp light olive oil
- 4-6 eggs, depending on serving size
- Preheat the grill to high. Use half the melted butter to brush over one side of each of the slices of bread. Grill the bread, butter-side up, until golden and crisp. Set aside. Heat the oven to 200°C, fan 180°C, gas 6.
- Heat the remaining butter in a saucepan and, once foaming, add the flour. Cook, stirring, for 2-3 minutes, then remove from the heat. Gradually whisk in the milk a little at a time, until smooth. Return the pan to the heat and bring to a simmer, stirring continuously. Cook for 5-6 minutes, until you have a thickened, smooth sauce. Remove from the heat and stir through the nutmeg, 125g of the cheese and season to taste.
- To assemble the sandwiches, spread the Dijon evenly over the untoasted sides of the bread. Lay two slices of ham over 3 of the slices of bread and sprinkle the remaining cheese over the ham. Top with the remaining slices of bread, toasted-side-up, and press down. Cut into triangles and arrange in a 2-litre baking dish or roasting tin. Pour the cheese sauce over the sandwiches evenly, then bake in the oven for 20 minutes or until golden brown.
- While the bake is in the oven, heat the oil in a large non-stick pan and fry the eggs to your liking. Top the bake with the eggs to serve.
Cheese and Ham Pancakes
Pancakes aren’t just for Shrove Tuesday; they are a special treat that we believe should be enjoyed all year round. They make a tasty Christmas day brunch to prepare you for the big day. This versatile dish can also be made as a quick lunch or supper, if you wish to serve it with chips and salad. We have adapted this recipe from Tesco’s Real Food, as we thought it sounded so irresistible, we just had to share!
- 2 tbsp vegetable oil
- 2 onions (finely sliced)
- 50g plain flour
- 1 egg (lightly beaten)
- 150ml semi-skimmed milk
- 125g organic honey roast ham ends from Helen Browning’s
- 150g Cheddar (coarsely grated)
- 10g flat-leaf parsley (finely chopped)
- Heat 1 tbsp oil in a small saucepan over a medium heat. Add the onions and fry for 15-20 mins, stirring occasionally until completely soft and golden.
- Tip the flour into a large jug. Make a well in the middle and gradually whisk in the egg and milk until you have a smooth batter.
- When the onions are almost cooked, heat a medium non-stick frying pan over a medium heat and wipe with oiled kitchen paper. Pour approximately 3 tbsp batter into the pan, tilting it to coat the pan evenly. Cook for 1 min, flip and cook for a further 30 secs until golden. Sprinkle the softened onion, ham, Cheddar, and parsley (saving a little parsley to garnish) over one side of the crepe and fold over the pancake. Cook for 1 min to melt the cheese. Repeat until you’ve used all the ingredients and have 4 crepes in total. Sprinkle with the extra parsley.
Lunches and Light Bites…
Spiced Parsnip and Ham Soup
A deliciously warming creamy soup that is brilliant for using up leftovers. How could you possibly say no? This spiced soup combines leftover roast potatoes and parsnips, lots of cream, and delicious organic ham. Mmm perfect for a Winter’s lunch! This recipe has been borrowed from the BBC Good food Team, so that we are able to share it with you all and we hope that you enjoy it!
- 1 tbsp olive oil
- 1 tbsp mild curry powder
- 250g cold roast potatoes and parsnips
- 1l chicken or turkey stock
- 100ml double cream (plus extra to drizzle)
- small handful shredded organic honey roast ham ends from Helen Browning’s
- Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
- Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.
Root Vegetable and Ham Rostis
Make good use of your seasonal veg with these tasty rostis; combine lots of shredded swede, carrots, and onions with our tasty organic ham for a quick lunch that is bursting with flavour. Using seasonal fruit and veg is also an excellent way to lower your food miles and reduce your carbon footprint. We have adapted this tasty recipe from Waitrose magazine to give you all some festive culinary inspiration!
- Blanch the veg in a pan of boiling, salted water for 2 minutes; drain and press out as much liquid as possible. Tip into a large bowl and leave to cool. (You can do this up to 2 hours ahead.)
- Whisk 2 eggs with the mustard and mix this into the vegetables, then fold in the ham and season. Heat 1 tbsp oil in large non-stick frying pan over a medium heat and drop in heaped tablespoons of the mixture. Gently but firmly press each mound down with a spatula into a patty about 1cm thick, with ragged edges. Fry for 2–3 minutes until the underside is golden and crispy, then carefully turn with a spatula (they will be quite delicate) and fry for another 2 minutes. Set aside on kitchen paper to drain while you cook the remaining röstis, adding more oil, as necessary. You should get around 8 in total.
- Wipe out the pan and add 1 tbsp oil. Fry the remaining eggs for 2 minutes; serve on top of the rostïs and season.
Garlic Mushrooms and Cured Ham on Toasted Brioche
This recipe from Mary Berry is just irresistible! A creamy garlic and mushroom sauce combined with dry cured ham on toasted brioche; it really adds an element of luxury to your festive lunch. It is sure to impress any guest. Make sure you make this dish extra special with our organic dry-cured ham for a delicious flavour.
- 1 tbsp oil
- 6 slices organic dry-cured ham from Helen Browning’s (cut in half)
- 50g/1¾oz butter
- 6 thick slices brioche
- 4 fat garlic cloves (crushed)
- 250g/9oz chestnut mushrooms (sliced)
- 100g/ 3½oz shiitake mushrooms (halved if large)
- 75g/2¾oz oyster mushrooms (halved if large)
- 150g/5½oz enoki mushrooms
- 2 tbsp full-fat crème fraîche
- chopped fresh parsley (to garnish)
- salt and freshly ground black pepper
- Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside.
- Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside.
- Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated.
- Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraiche
- Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately.
Waste not, want not…
Turkey, Leek and Ham Leftovers Pot Pie
Make sure to make the most of your leftover turkey with this temptingly tasty pie recipe. Waste not, want not I suppose! Creamy, hearty, and filling; you really cannot go wrong with this recipe. We have adapted this recipe from Booths, as it just sounds so scrumptious.
- 50g butter
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 leeks (chopped)
- 200ml double cream
- 250ml chicken stock or leftover gravy
- 400g cooked turkey
- 300g organic honey roast ham ends from Helen Browning’s (chopped)
- 2tbsp thyme leaves
- 1tbsp wholegrain mustard
- 250g readymade puff pastry
- Preheat the oven to 200°C/400°F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown.
- Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock or gravy and simmer until the sauce starts to thicken.
- Add the turkey, ham, wholegrain mustard, and herbs then season to taste with salt and freshly ground black pepper then remove the pan from the heat. Pour the filling into a ceramic pie dish.
- Roll out the pastry (if not ready rolled) to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little beaten egg, then press down the lid firmly and brush with the beaten egg. Do not forget to make a hole for the steam to escape. Cook in the oven for 25 minutes until the pastry is golden-brown.