It's the most wonderful time of the year... Everyone has their own favourite recipes for Christmas preparations, we've put together a few of ours!
A simple Christmas ham glaze recipe.
Prepare your ham for glazing by removing the rind and scoring the fat. Mix the peach jam, mustard and lime juice together. Place your ham in a roasting dish and using a basting brush, brush the ham liberally with some of the jam mixture. Add 1 or 2 cups of water to the base of the roasting dish.
Bake at 160 degrees for 1-2 hours depending on the size of your ham. A 5kg ham will take approximately 1.5 hours, a 10kg ham will take about 2 hours. Brush more glaze on every 25 minutes.
Keep a minimum of 1 cup of water in the roasting dish at all times. Remember, the ham is already cooked, you are simply warming it through and baking the glaze.
To make 18-20 snowmen. Making a meringue is the easiest thing, but trying to shape it into little snowmen is trickier. If they aren't working, shape them into "snowballs"!
Heat your oven to 160 degrees and spread the sugar over a sheet of baking paper on an oven tray. Put in the oven for five minutes.
Meanwhile, place the whites in an electric mixing bowl with a whisk attachment and set it on a slow whisk so that the whites start foaming.
Once the sugar is hot, increase the speed of the whisk and carefully lift two sides of the baking paper to create a little hammock for the sugar. Then slowly pour it into the egg whites with the machine still whisking. Once all the sugar has been added, continue whisking until you form a strong peak meringue - one that holds its shape once you pull out the whisk. Transfer to a piping bag with a wide round nozzle (about 1cm).
Now create the three bobbles (base, tummy and head) of a snowman. Hold your piping bag low and vertical to your lined baking tray. Pipe a large blob, push the piping bag down just a little and pipe a second smaller blob on top of the first. Finish with a small bobble for the head, twisting the bag to give your snowman a quiff. Repeat until all mix is used.
Place the tray in the oven and immediately reduce heat to 100 degrees. Bake for 50 minutes, open oven door to release some steam, turn oven off, close door and leave the snowmen in the oven for another 30 - 40 minutes.
Remove them from the oven, making sure they come off baking paper easily. Time to decorate - we like to make them little scarves made from royal icing rolled into snakes. You can colour one of the snakes and roll them together like a candy cane, or simply roll some icing out and use a knife to cut a thin long strip, then wrap it around like a scarf.
Melt a little chocolate and, using a small piping bag, draw on facial features that suit each snowman. Enjoy!
Add all ingredients to the saucepan, and heat to barely a simmer over medium heat, do not bring to the boil. Control the temperature, ensuring the alcohol does not evaporate or burn off. Reduce the heat to a very low simmer. Cover and leave for up to 3 hours.