Mary Berry Honey Roast Ham 2021 -

Thinking of trading turkey for an alternative festive centrepiece? Deliciously sweet and salty roast ham could be the showstopper you’re looking for. The first step to great roast ham is good buying. As always, we recommend going for higher-welfare meat – it really is the secret to making sure. Traditional honey-glazed ham is a festive staple. Whether you swap the turkey on Christmas day or have it annually on boxing day, this menu will have everyone licking their plates. The timings I have given for Christmas lunch are based on a 6.3kg 14lb turkey, using an ordinary domestic double oven. I work on the presumption you have already half-roasted your potatoes and. Mary Berry’s orange chicken recipe is a real family favourite. This roast chicken is infused with orange juice and drizzled in honey for a summery twist. With just a little preparation the day. Make a day ahead. Once the ham is cool, cover with foil on a plate and chill. Bring up to room temperature before serving. The ham will keep, wrapped, in the fridge for 4 days.

Brilliant relaxed recipes from Mary’s new book CATCH UP WITH MARY Welcome to a second helping from Mary’s new book Family Sunday Lunches. ‘My first book on Sunday lunches was published in 1982 and, then, they were a very conventional affair – usually just roasts and a traditional pudding,’ Mary recalls. ‘Now, though, Sunday []. Brush the glaze over the ham, making sure you use it all. Place the ham in a roasting tin and roast in the oven for 20–25 minutes, or until it is well browned. Serve in slices. Mary was given this recipe by a friend in Portugal who makes full use of fruits in season. We use vacuum-packed dry-cured ham, as it comes in convenient even-sized slices. 'My preference for ham is smoked over unsmoked, but in terms of the type of ham, buy the best quality you can afford and go for a British one if you can find it.' 10 ideas for glazes. Candied roast ham. Tom’s own ham recipe uses his tried-and-tested dry rub and glaze double act. He rubs the ham in sugar and mace before adding the honey. Rub ground ginger over ham, then brush over all but a couple of spoonfuls of the glaze, distributing stem ginger strips. Scatter over kumquat slices, studding cloves through some to secure. Drizzle over remaining glaze. Roast.

Roll up like a roulade so the Parma ham is sealed underneath. Sit in a roasting tin and roast in the preheated oven for about 45-55 minutes until crispy and cooked though. Transfer to a plate to rest.

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