Create Food and Party Design is an exclusive caterer at our Christmas parties, so you can rest assured that the team knows a thing or two about indulgent winter recipes. Here is one of the caterer’s most popular recipes, honey mustard glazed ham.
- 100g honey
- 100g of wholegrain mustard
- 20 cloves
- 2 tbsp of olive oil
- 6 peppercorns
- 2 halved onions
- 2 bay leaves
- 1 carrot
- 1 stick of celery
- 1 bulb of garlic, cut in half
- For the honey mustard glazed ham, soak the gammon in a large bucket or pan of cold water overnight, this will help to reduce the salt content. The next day remove the gammon and discard the soaking water
- Place the gammon in a large pan and cover with fresh water, then bring to the boil. Once the water is boiling drain and then refill the pan with cold water
- Add the peeled and halved onions, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves to the water. Bring to a slow simmer and leave simmering for 2.5 hours
- Top up with boiling water if needed. Skim any scum off the top during the cooking process
- Leave to cool for an hour in the liquid
- Place the ham in a roasting tray. Remove the skin, ensuring you leave a thin layer of fat, then score in a criss-cross pattern. Stud with cloves in each square. Set the oven to 180ºC
- To make the glaze – mix the oil, honey and mustard in a mixing bowl. With a spoon smear some of the glaze over the ham and bake in the oven for 10 minutes
- After 10 minutes baste with more of the glaze and juices that have dripped off the ham. Repeat the basting process again every 10 minutes for the next 30 minutes (total cooking time in oven is 40 minutes)
- Ensure the ham is golden all over. Once golden rest for 10 minutes and then its ready to carve!
- 425ml milk
- 20g plain flour
- 40g butter
- 4 heaped tbsp finely chopped fresh parsley
- 1 tbsp single cream
- 1 tsp lemon juice
- salt and black pepper
- Place the butter into a small pan and melt slowly over a medium heat.
- Add the flour and using a wooden spoon stir the two together to form a paste
- Turn the heat down and allow the flour to cook out (this is called a ‘Roux’) – the mixture will become lighter in colour
- In small measures, add the cold milk to the Roux and using a balloon whisk stir vigorously. Don’t add any further milk until the original amount has been incorporated. Continue to whisk until the mixture is thick and glossy.
- Add the chopped parsley and season
- Turn the heat down to its lowest setting and let the sauce cook gently for a couple of minutes, stirring from time to time.
- Add the cream and lemon juice and serve in a warm jug.