JONES Summer 2019

Christmas Lunch Menu: Glazed Ham

Christmas Lunch Menu Roast Ham

Photography: William Meppem and Ben Dearnley
Food direction and styling: Emma Knowles

Celebrate Christmas with this easy-to-follow lunch menu, featuring a sweet-glazed ham roast as the main event, served with a roast potato salad and smoky tomato relish.

David Jones free-range baked ham with marmalade-cinnamon glaze

Prep 15 mins
Cooking 1 hr.
Serves 10-12 as part of a banquet (with leftovers)

Christmas Lunch Menu Cinnamon-Glazed Roast Ham

Place 350g marmalade, 60ml maple syrup, 2 tbs brandy, juice of 1 orange and 1 lemon and 3 David Jones Cinnamon Quills in a saucepan over medium heat and stir until smooth and combined. Simmer for 8-10 mins until mixture thickens slightly, then set aside to cool. Preheat oven to 200°C. Place a David Jones Australian Clove-Studded Free Range Leg Ham in a large roasting pan lined with baking paper. Roast ham in the oven, brushing with marmalade-cinnamon glaze every 10 mins, for 45-50 mins until glazed and warmed through. Serve with smoky tomato relish.

Roast potato salad with mustard dressing

Prep 15 mins
Cooking 35 mins
Serves 8-10 as a side

Preheat oven to 200°C (fan-forced). Combine 2kg scrubbed and sliced kipfler potatoes, 2 tbs David Jones Australian Extra Virgin Olive Oil and finely grated rind of 1 lemon in a roasting pan, season to taste, toss to coat and spread evenly in base. Place in the oven to roast for 30-35 mins, shaking pan occasionally, until potatoes are golden and tender. Meanwhile, whisk 100ml David Jones Extra Virgin Olive Oil, juice of 1 lemon, 1 tbs white wine vinegar, 2 tsp crushed fennel seeds, 2 tsp Tracklements Dijon mustard and 1 small finely chopped garlic clove in a large bowl to combine. Season dressing to taste. Add the potatoes, 2 thinly sliced spring onions and a handful each of coarsely chopped continental parsley, mint and dill. Toss to combine and serve the potato salad warm or at room temperature.

Smoky tomato relish

Prep & cooking 25 mins
Makes about 2 cups

Heat 2 tbs David Jones Australian Extra Virgin Olive Oil in a saucepan over medium-high heat, add 1 finely diced small red onion and 2 finely chopped garlic cloves, season and sauté for 4-5 mins until tender. Stir in 2 tsp David Jones Smoked Paprika until fragrant (30 secs), then add 750g diced ripe truss tomatoes and 4 fresh thyme sprigs and simmer, stirring occasionally, for 6-7 mins until tomato begins to break down. Add 70ml red wine vinegar and ¼ cup (55g) caster sugar, season generously and simmer for 2-3 mins until thick. Remove from heat and stir in 1½ tbs red wine vinegar. Transfer relish to a clean jar. Allow to cool to room temperature.

Need an entrée to start? Try these easy seafood recipes

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