A Keston Christmas

Happiness is a good ham

Christmas at Keston was, as you can imagine, a flamboyant affair.  What with chutney making, fruit preserving, damson gin infusing ... what time has a girl for blogging?  So our ambitious aim of getting the annual Christmas dinner on the blog in time to help you all with the big day, was as likely as a big fat Gloucester Old Spot circling the skies of London.

However - better late than never!  Rather than bombard you with recipes for moist turkey, cruchy roasties and succulent sauces, I decided to limit the post to the piece de resistance: THE HAM.  Oh the ham, it makes my mouth water just to think about it.  The most succulent, juicy, tender meat I ever did taste.

Yes, it was the perfect addition to our traditional Christmas dinner.  After the meal, where was Matt to be found all night?  With his head in the fridge peeling off moorish morsels of meat, of course.

The Keston Kids would like to thank all our wonderful guests for their delicious contributions to the feast, for not minding that it was 5 hours late and for decamping to the pub so that we didn't get evicted.

Here are a few of the highlights:

Rachy's mince pies which kept the edge off the huger while everyone waited patiently for hours.

Ceri as Queen of the Stove as she kept bread sauce, two types of gravy and a cranberry boiling to perfection.

Charlene's very naughty celeriac creamy side dish.

Julene's manhandling of the super-size turkey.

Jake and Will's bake-off involving the most indulgent puddings ever.

Martin and Louise's home brewed plum rum.

Lucinda coming up trumps with the sprouts yet again.

Matt's pigs in blankets (the man likes his pig meat)

Tenille's braised cabbage

Steph's cranberry classic

Bec's beets

Poo's nut loaves

Carol's crackers

Louise and Bruce's snowflakes

Clare's cheesy Christmas mix

And all of the above for their excellent rendition of the twelve days of Christmas, despite my shody accompaniment on the ol' cornet.

In honour of that stirling singing effort here's a Keston version (best when sung)

A Keston Christmas

On the first day of Christmas, 
the kitchen gave to me
Julene, Charlotte, Rach and Ceri

On the second day of Christmas, 
the kitchen gave to me
Two oven gloves, 
And Julene, Charlotte, Rach and Ceri.

On the third day of Christmas, 
the kitchen gave to me 
Tree hanging stars, 
Two oven gloves, 
And Julene, Charlotte, Rach and Ceri.  

On the fourth day of Christmas, 
the kitchen gave to me
Four sequined frocks, 
Tree hanging stars, 
Two oven gloves, 
And Julene, Charlotte, Rach and Ceri.  

On the fifth day of Christmas, 
the kitchen gave to me
Delia Smith                                                                                                                      
Four sequined frocks,  
Tree hanging stars, 
Two oven gloves, 
And Julene, Charlotte, Rach and Ceri.  

On the sixth day of Christmas, 
the kitchen gave to me
Sixteen friends arriving
Delia Smith
Four sequined frocks,
Tree hanging stars,
Two oven gloves,
And Julene, Charlotte, Rach and Ceri.

On the seventh day of Christmas, 
the kitchen gave to me
Severn cider mulling, 
Sixteen friends arriving
Delia Smith
Four sequined frocks,
Tree hanging stars,
Two oven gloves,
And Julene, Charlotte, Rach and Ceri.

On the eighth day of Christmas, 
the kitchen gave to me
Ate til bellies bursting, 
Severn cider mulling,
Sixteen friends arriving
Delia Smith
Four sequined frocks,
Tree hanging stars,
Two oven gloves,
And Julene, Charlotte, Rach and Ceri.

On the ninth day of Christmas, 
the kitchen gave to me
Nine pints of gravy,
Ate til bellies bursting,
Severn cider mulling,
Sixteen friends arriving
Delia Smith
Four sequined frocks,
Tree hanging stars,
Two oven gloves,
And Julene, Charlotte, Rach and Ceri.

On the tenth day of Christmas, 
the kitchen gave to me
Ten pounds of turkey
Nine pints of gravy
Ate til bellies bursting, 
Severn cider mulling, 
Sixteen friends arriving
Delia Smith
Four sequined frocks,
Tree hanging stars,
Two oven gloves,
And Julene, Charlotte, Rach and Ceri.

On the eleventh day of Christmas,
the kitchen gave to me
Heaven ham so juicy
Ten pounds of turkey
Nine pints of gravy
Ate til bellies bursting, 
Severn cider mulling, 
Sixteen friends arriving
Delia Smith
Four sequined frocks,
Tree hanging stars,
Two oven gloves,
And Julene, Charlotte, Rach and Ceri.

On the twelfth day of Christmas, 
the kitchen gave to me
Twelve corks a popping
Heaven ham so juicy
Ten pounds of turkey
Nine pints of gravy
Ate til bellies bursting, 
Severn cider mulling, 
Sixteen friends arriving
Delia Smith
Four sequined frocks,
Tree hanging stars,
Two oven gloves,
And Julene, Charlotte, Rach and Ceri.

Cider Ham with Brown Sugar Mustard Glaze

Tip: don't bother soaking the ham overnight, just boil in water for 20mins to get rid of the salt, then continue to boil in the cider.  YUMYUM.

Recipe by: REDFIORO 

 |  Photo by: Allrecipes

     

(2)

EASY |

Ready in 11 hours 30 mins

Reviews  (3) | Tweaks   (1)

Added to favourites by 34 cook(s)

Prep: 8 hours Cook: 3 hours 30 mins

Serves: 6

Ham soaked overnight in cider is slowly boiled and then baked with sugar and mustard. Delicious served with cauliflower cheese and roast potatoes.

Ingredients

1 whole leg of ham on the bone

2 (500ml) bottles dry cider

8 whole peppercorns

1 bay leaf

175g (6 oz) light brown soft sugar

3 tablespoons mustard powder

whole cloves for studding ham

Preparation method

1. Place ham in a large stockpot and cover with cider. Leave in a cold place to soak overnight.
2. Heat the stockpot over medium high heat. Add the peppercorns and bay leaf and bring to the boil. Reduce heat and simmer for 30 minutes per 450g (1 lb). Remove from heat.
3. Preheat oven to 220 C / Gas mark 7. In a small bowl, mix the sugar and mustard.
4. Remove the leg from the stockpot, carefully peel off the skin and score diamond shapes into the fat with a sharp knife. Stand the ham in a roasting tin with a small amount of the cider to cover the bottom of the tin. Spread the sugar and mustard mixture over the fat on the ham. Press a clove into the corner of each diamond shape.
5. Roast the ham in preheated oven for 20 to 30 minutes until the fat is crisp and golden. Remove and allow to cool before carving.

Posted in: Festive Foods