CHRISTMAS GINGER BEER-GLAZED HAM

4kg half leg ham on the bone

Ginger Beer Glaze

1 firmly packed cup brown sugar
1/2 cup soy sauce
3 whole cloves
1cm piece ginger, peeled, sliced
3/4 cup ginger beer
2 kaffir lime leaves
2 star anise
1 cinnamon quill
1 garlic bulb, halved horizontally
1/2 cup (250ml) red wine
1 tsp mustard seeds

Melon salad:

1/2 rockmelon, seeds removed, cut into wedges
handful basil, leaves picked
1/2 tsp Dijon mustard
2 Tbsp extra virgin olive oil
1 Tbs white wine vinegar

For the glaze, combine all ingredients in a saucepan over medium heat and bring to a simmer. Reduce heat to low and cook for 40 minutes or until reduced by two-thirds. Set aside to cool completely. Strain glaze into a bowl, discarding solids.

Preheat oven to 150°C. Using a small sharp knife, cut around ham shank in a zigzag pattern, then carefully run knife under skin, around the edge of the ham.

Gently lift off skin in 1 piece by running your fingers between the rind and the fat. Discard skin, then score fat in parallel lines, 1cm apart. Baste fat with some of the glaze and place ham on a rack set in a large roasting pan. Roast ham, basting with remaining glaze every 20 minutes, for 1.5 hours or until caramelised.

Slice the ham and serve with salad.

Nanna's Chrissie pudding

Day 1
In a very big bowl, soak:
6 cups dried fruit in 1 cup brandy

Day 2
Mix together with brandy soaked fruit and leave to sit, covered:
3 cups plain flour
1.5 cups sugar
2 Tbsp mixed spice
2 tsp bicarb soda
1 tsp salt
2 Tbsp butter
2 cups boiling water

Day 3
Add 2 beaten eggs
Scald pudding cloth, sprinkle with plain flour.
Sit cloth into a bowl, fill with pudding mixture, gather & tie off with an inch of space extra for pudding growth.
Boil for two hours (topping up the water as it boils away.)
Hang somewhere dry & keep an eye out for damp/mould!

Christmas Day
Boil to reheat. Douse in brandy, flame & gobble with brandy butter, custard & ice cream or cream.