Wednesday, 8 December 2010

Have Yourself a Perfect Little Christmas

Ok, so I know this is very uncool to admit, but I have a bit of a thing for Kirstie Allsopp. Maybe it's her bossiness, her way with words, or her ability to intimidate and immasculate poor little Phil. Or it's her pretty dresses. Anyway, you get my point.

So imagine how much pleasure I've gained from watching Kirstie and Phil's Perfect Christmas! Bless their posh little hearts.

Yes it's all very idealistic and cutesy, but then surely that's what Chrsitmas brings out in all of us? Well I'm not complaining because they've been making some delicious food and cocktails (not that their property experience gives them much qualification in this area..) that have inspired me. In particular, this aweseome ham that was on tonight's show.

They poached it for seven hours in a broth of spices, apples and cider, then finished it off in the oven whilst basting with a honey, mustard and cinnamon glaze. Come on, now. Put that on your table Christmas Day and you are going to have one serious feast.
I'm definitely giving this one a go!
Full recipe can be found at


  1. I tried this recipe last year and loved it. I cannot find it now. Would you have a copy? I'd like to do it again this year.

  2. Here's the recipe:
    7kg unsmoked ham joint.
    1 part cider.
    1 part apple juice.1 part water.
    1 tbsp cloves.
    2 sticks cinnamon.
    6 apples, halved .For the glaze

    225g dark brown sugar.
    225g honey.
    1 tsp English mustard powder.
    1 tbsp wholegrain mustard.
    Sprinkling of cloves.
    1 cinnamon stick.
    Spiced cider (enough to get the ingredients wet).
    Splash of cider vinegar.
    To garnish the ham

    Glace cherries, halved.

    1.Place the ham in a large stockpot big enough to fit the meat. There needs to be enough liquid to cover, made of equal parts of cider, apple juice and water. Add the cloves, cinnamon and apples too. Bring to the boil then simmer with a lid on for 7 hours, or about 1 hour per kilogram.
    .2.Once it's cooked let it cool in the water before removing from the pot. Be careful, it’s hot! Drain the liquid from the pot if you find that easier. Once removed from the pot, rinse and when the ham has cooled slightly remove the skin.
    .3.For the glaze, put all the ingredients except the vinegar in a saucepan. Bring to the boil, reduce, and then add the vinegar. Keep hot and simmering, and get ready to glaze your ham.
    .4.Score the fat on top of the ham in a diamond pattern. This is to release the flavour from the ham and help it absorb the glaze. Pop the ham in the oven at 180°C/gas mark 4 for just 10 minutes to let it crisp up.
    .5.Take it out and spoon over a good helping of the glaze. Pop it back in the oven for 10 minutes (or until it looks well coated). Repeat that process two or three times to suit your taste.
    .6.Finally, slice some glace cherries in half and put them on alternate diamonds securing them in place with cloves.

    1. I have been looking for this recipe for ages. Thank you so so much!

  3. But my question is... what would you serve it with?

  4. Hi Abi, sorry I have only just seen this! My December was so crazy that I'm afraid blogging took a bit of a back seat..thanks for posting the full recipe!If only it was acceptable to just make this at any time of the year - maybe Easter?? I think this would be great as the centrepiece of a buffet. But if serving as a main course it would be great with some buttery baked potatoes, or even with some braised lentils. Let me know what you decided! Miss P x

  5. I'm cooking it tomorrow! For a belated Christmas and Birthday celebration. I thinK I'll go for mixed roasted veg, peas/beans and apple sauce. Hopefully there will be plenty left on Friday to have cold with baked potatoes and home made lemony coleslaw...



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