We’ve created a list of the best Christmas entertaining recipes! Today, we’re showcasing the following recipes:
1. Bourbon, Mustard and Maple-glazed Ham
2. Roast Hasselback Potatoes with Thyme and Vinegar Salt
3. Apple, Fennel and Frisée Salad with Smoky Candied Pecans and Buttermilk Dressing
Bourbon, Mustard and Maple-glazed Ham Recipe
Serves 14-16 // Prep and cook: 2 hrs 15 mins
Method
1 leg ham (about 9-10kg)
250gm brown sugar
125ml (½ cup) Bourbon whisky
125ml (½ cup) apple cider vinegar
60ml (½ cup) maple syrup
6 thyme sprigs
2 bay leaves, plus 6 large sprigs
60ml (¼ cup) Dijon mustard
Cloves, to stud
Method
1. Bring ham to room temperature (2-3 hours) to ensure ham rind is easily removed and the fat layer remains intact.
2. For glaze, place sugar, Bourbon whisky, vinegar, maple syrup, thyme and bay leaves in a medium saucepan. Bring to a simmer over medium-high heat. Cook for 6-8 mins until reduced by half. Strain; discard herbs. Stir in mustard. Set aside until ready to glaze ham.
3. Use a small sharp knife to cut though ham rind 10 centimetres from the top of the shank. Using your fingers, gently separate the rind and remove from the fat. Run a knife over the fat to lightly score in a diamond pattern (be careful not to cut too deep as the fat will spread apart during cooking). Push cloves into the corner of each diamond.
4. Preheat oven to 160°C fan-forced. Place a wire rack in a roasting pan large enough to hold the ham. Pour 250ml (1 cup) water into pan. Place ham and bay sprigs on rack in pan. Brush ham with one-quarter of the glaze. Bake, glazing with extra glaze every 20 minutes until golden and caramelised (1½ hours).
5. Strain pan juices into a saucepan, skimming off any fat. Bring to a simmer over medium-high heat and cook until thickened. Combine with any remaining glaze.
6. Carve ham into slices and serve warm or at room temperature, drizzled with extra pan juices.
Roast Hasselback Potatoes with Thyme and Vinegar Salt Recipe
Serves 8 // Prep and cook: 1 hr 30 mins
Ingredients
16 Desiree potatoes, peeled
150gm clarified butter or ghee
2 garlic cloves, crushed
4 thyme sprigs
Thyme and vinegar salt
30gm sea salt
1 tbsp malt vinegar
1 tbsp thyme leaves
Finely grated zest of 1 lemon
Method
1. For thyme and vinegar salt, preheat oven to 160°C fan-forced. Line a small oven tray with baking paper. Combine salt and vinegar in a bowl. Spread on the lined tray and bake until salt mixture is dried (10 minutes). Cool completely, then crumble into flakes. Stir in thyme, lemon zest and season with pepper.
2. Line two oven trays with baking paper. Thinly slice potatoes crosswise just short of cutting through the base. A chopstick placed on either side of the potato helps prevent the knife going all the way through. Arrange potatoes, cut-side up, on the lined trays.
3. Increase oven to 200°C fan-forced. Melt butter in a small saucepan over low heat. Add garlic and thyme and cook, stirring frequently, until fragrant (2-3 minutes). Remove from heat.
4. Roast potatoes, basting with butter, until cooked through and golden brown (1 hour). Serve sprinkled with thyme and vinegar salt.
Apple, Fennel and Frisée Salad with Smoky Candied Pecans and Buttermilk Dressing Recipe
Serves 8-10 // Prep and cook: 40 mins
Ingredients
2 small Granny Smith apples, thinly sliced into rounds on a mandolin
2 baby fennel, thinly sliced on a mandolin
120gm (4 cups) frisée
½ cup parsley leaves
½ cup mint leaves
¼ cup dill sprigs
Smoky candied pecans
200gm pecans
2 tbsp maple syrup
½ tsp smoked paprika
½ tsp sea salt flakes, or to taste
Buttermilk dressing
125ml (½ cup) buttermilk
2 tbsp extra-virgin olive oil
2 tbsp sour cream
1½ tbsp lemon juice
1 tbsp lime juice
Finely grated zest of ½ lime
Finely grated zest of ½ lemon
1 small garlic clove, crushed
Method
1. For smoky candied pecans, preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Spread pecans over the lined tray. Add paprika, drizzle with maple syrup and toss to coat. Season with sea salt. Roast until golden and sticky (10 minutes). Set aside to cool (10 minutes), then coarsely chop. Store in an airtight container until required.
2. For buttermilk dressing, combine buttermilk, olive oil, sour cream, citrus juices, citrus zests and garlic in a screw-top jar. Season to taste and shake well to combine. Refrigerate until ready to serve.
3. Place apple, fennel, frisée and herbs in iced water to crisp. Drain well.
4. Arrange the salad in a large serving bowl, drizzle with buttermilk dressing and scatter with smoky candied pecans to serve.
Best Christmas Entertaining Recipes
2 Christmas Seafood Recipes + 1 Christmas Cocktail
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Air Fried Spatchcocks + Cucumber & Coriander Salad Recipe
Whisky Ginger Christmas Pudding with Salted Maple Butter and Ginger Custard