Christmas Ham

There’s no absolute need to have a Christmas ham, but there are few sights more seasonally cheering. I like to have some of the sweet, salty pink meat carved, and some still gorgeously whole, as a joint, on a wooden board. Obviously, it is fabulous hot, too.

My mother routinely baked a ham to go with the turkey on Christmas Day but, given all the vegetables and bits and pieces that need to be seen to, I think that is making life hard on yourself. I prefer to bake my ham for Christmas Eve – and it does make for the perfect cross-generational supper or lunch. I’ve got two hams for you – Ginger-Glazed Ham, with its seasonal spicing, and Ham In Cola, the choice is yours. To go with, I’d suggest Macaroni Cheese or Red Leicester Cauliflower Cheese, and with some Spiced Peaches on the side. And for dessert, it has to be Spruced-Up Vanilla Cake.

And the bonus with these hams is that even if you were to invite a crowd, you can be sure you can count on leftovers. This is absolutely fine by me. I wouldn’t mind some cold slices served with any leftover Redder Than Red Cranberry Sauce and Bread Sauce. Fig and Olive Chutney or Jumbo Chilli Sauce would also be welcome additions. And I don’t think you could go wrong with my Pasta With Ham, Peas and Cream – a hit with both adults and children alike.