This year for Christmas dinner, I am going to make a ham. It’s the easiest meat to cook since in essence you are just heating it up! I will serve it with Corn Bread & Sausage Stuffing, which is not stuffed into anything.
Mustard Glazed Ham with Cider Gravy
1 Tbs brown sugar
2 Tbs wholegrain mustard
1 cinnamon stick
2 cups cider
3 onions, cut into wedges
5 Granny Smith apples, cored and cut into wedges
1 lb carrots, peeled and chopped
3 Tbs flour
2 cups chicken stock
Preheat the oven to 375°. Score the ham fat, mix the sugar and mustard together and rub into the score marks. Place in a large, deep roasting tin with the cloves and cinnamon stick, then pour the cider into the tin around the ham. Cover with foil and roast according to instructions.
An hour before the end of cooking time, add the onions, apples and carrots to the tin. Re-cover with the foil and cook for 30 minutes, removing the foil for the final 30 minutes. Remove the ham and veg from the tin, cover with foil and let rest.
For the gravy, place the tin of pan juices on the stove over a high heat and whisk in the flour. Add the stock and bring to the boil. Cook for 2 minutes, then remove the cinnamon stick and cloves. Slice the ham and serve with the veg, gravy and boiled new potatoes.