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HAM IT UP ON BOXING DAY
There is life after turkey, stuffing and sprouts. We find some tasty options for Boxing Day and beyond:
Christmas may be full of surprises but one thing you can rely on is that although you may have cooked yourself into a standstill on December 25, everyone will still be anticipating yet another delicious meal on Boxing Day!
Its important that whatever is on the menu should require minimal hassle for the overworked or hungover chef. If youre struggling for inspiration, Spiced Roast Ham or Pork with Juniper Berries could be ideal.
The recipe comes from new book Easy Christmas, which has refreshingly easy-to-follow recipes for festive brunches, lunches and parties.
Theres little preparation involved in this recipe (leaving you plenty of time to decipher toy game instructions and source batteries) and the most of the ingredients should already be in the storecupboard.
So give that turkey the bird and earn some compliments for a Boxing Day banquet.
BOXING DAY FACTS
:: Boxing Day is on December 26 in the United Kingdom, Canada and some other Commonwealth countries. The day after Christmas Day is also known as St Stephens Day or the Feast of Stephen as mentioned in the carol Good King Wenceslas.
:: Its origins are uncertain. The name could have come about from the custom of priests opening alms boxes in churches after Christmas. These held money which had been given for needy people in the days coming up to Christmas.
:: Historians also say the holiday developed because servants were required to work on Christmas Day, but took the following day off. As servants prepared to leave to visit their families, their employers would present them with Christmas boxes (gifts of money).
SPICED ROAST HAM OR PORK WITH JUNIPER BERRIES
(serves six)
The spices must be rubbed in dry so that the flavours penetrate the meat, then later the oil is added to moisten it. Because there is a great deal of fatless meat on a ham, it will dry out unless basted frequently. If you are using the trotter end of a half leg, wrap it with a thick collar of foil during the later part of the cooking to keep it moist. The meat taken from the top end of the leg may be tunnel-boned for easier carving.
1/2 leg of pork or gammon, about 2.5kg
2-3 tbsp groundnut or sunflower oil
275ml water or chicken stock
sea salt
Spice Mixture:
1tsp ground coriander
1tsp ground cumin
1 tsp ground caraway
1tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
12 juniper berries, crushed
An instant-read thermometer
To prepare the spice mixture, put all the ingredients in a bowl and mix well. Remove the rind from the meat and rub the dry spices into all the crevices in the meat. Wrap it in clingfilm or a plastic bag and refrigerate for 48 hours.
Score the fat with a criss-cross pattern on the upper side of the meat. Put in a roasting tin, baste with the oil and sprinkle well with salt. Put the tin in the middle of a preheated oven at 230C/450F/Gas 8 and add 5-6 tablespoons water. Roast for 10 minutes, then reduce the temperature to 170C/325F/Gas 3 and cook for 2 1/2 hours. Baste from time to time and add extra water as necessary to keep it moist because this will form the basis of the gravy.
When an instant-read thermometer reaches 80C/175F transfer the meat to a serving dish and let it rest in a warm place for 10 minutes.
Meanwhile, deglaze the pan with the measured water to make a gravy, then boil to reduce and intensify the flavours. Taste and, if necessary, adjust the seasoning with salt. Carve the meat in thin slices and serve the gravy separately in a jug.
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