麻豆约拍

2kg ham approx

2 sticks celery, halved

2 onions, peeled and halved

Few cloves

Few sprigs fresh thyme

200ml white wine, cider or apple juice

250ml water

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Place the vegetables in a casserole or baking dish.

Place the ham on top and scatter over the cloves and thyme.

Add the liquid and cover with a lid or foil.

Bake at 180oc for 2 and half hours.

Check the ham by inserting a skewer for 30 seconds and if its hot when it comes out its done.

At this stage you could cool the ham and refrigerate until ready to bake. Remove rind when cold and score the fat.

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Spice pineapple glaze

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250ml pineapple juice

2 tablespoons brown sugar

1 tablespoon cider vinegar

2 star anise

1 cinnamon stick, split

4 cloves

2 smashed cardamom pods

Pinch allspice

6 crushed peppercorns

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Place all the ingredients in a saucepan and boil until the mixture is thick and syrupy. Strain - keep the cinnamon sticks and star anise to garnish.

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Brush over the ham and bake for 30 minutes in a 200oc oven. Brush with the glaze a couple of times during cooking.

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Cranberry and apple stuffing balls

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500g sausage meat

50g breadcrumbs

2 small red onions, peeled and finely chopped

50g dried cranberries, roughly chopped

1 eating apple, peeled, cored and chopped

1 teaspoon fresh thyme leaves

2 teaspoons honey

Few grinds black pepper

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Mix well.

Form into walnut sized balls and place on an oiled baking tray or around the turkey for the last 25 minutes of cooking.

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