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Tuesday, December 8, 2009

Yule Recipes -- Main Course

Tuesday, December 8, 2009

Ham is the most traditional dish for this holiday season. And while a ham is easy to cook, the glaze for it is sometimes tougher to make. Here is a recipe that I have used on several occasions to fantastic reviews.
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 Tbsp mustard
  • 2 to 3 Tbsp Dark Rum
In a medium size saucepan whisk together and heat to just before boiling these ingredients. Pour over a fully cooked ham and bake for ten to fifteen minutes more. Now don't worry about the alcoholic content the cooking should cook out the alcohol. If you are still antsy then you can let the glaze simmer for about five minutes.


One more thing on hams, I think that ham tends to have to much salt for human consumption. So I boil some water and place the ham in it for about five to ten minutes. This will serve to bring out much of the salt.

And for the Vegans here is a recipe courtesy of veganfamily.co.uk.

Sage and Onion Roast Potatoes

  • 4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage
  • 4 tablespoons of sunflower oil
  • 1 finely chopped onion
  • 4 tablespoons of medium oatmeal
  • Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)
  • salt to taste
Par boil the potatoes then just when they are beginning to soften remove from heat and drain. Place in baking tray and rub the coating all over them (careful!) - roast in a hot oven until nice and crispy (30 minutes plus). You might want to baste with a little more oil half way through for extra crispiness!

Variation: sesame roast potatoes - coat the potatoes in sunflower oil and plenty sesame seeds before roasting - this has a lovely flavour too.




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