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Glazing Your own Honey Cured Ham

Tips for Christmas Cooking

Even if you have hosted and cooked for Christmas many times, there are always new ways of doing things and different methods to try to make your day easier.

Here’s some of our tips –  just in time for Christmas

  1. Cook your Turkey using an oven bag. Wash the turkey and pat dry with paper towels. Season and stuff your turkey or place some garlic cloves, lemon pieces and fresh herbs inside the cavity. Place the turkey in the oven bag, breast side down and cook for 3/4 of the recommended time. THEN turn the turkey over, breast side up, cut the bag and tuck away and continue cooking until turkey ready. This crisps up the skin and keeps the breast meat perfectly tender! (Butcher Bill)
  2. Use a thermometer to check the temperature – it’s often not what is stated on the oven setting. Place the thermometer in the breast meat at the thickest part down by the wing. When it gets to within 10 degrees of the desired temperature, take it out of the oven, baste it and cover in foil. While it rests, it will keep cooking. (Butcher Bill)
  3. Make stuffing equate to 10% of the Turkey weight. If turkey weighs 7kg, we suggest you use approximately 700 grams of stuffing (10% of turkey weight). Adjust cooking times accordingly.
  4. Love Crunchy Crackling? Score the pork skin with a small sharp knife making slashes 5-7mm deep slashes about 1cm apart. Leave your pork uncovered in the fridge for 2 days – this will dry it out. When ready to cook, salt the skin. Place in a 220 degree oven for 15 minutes. Then re set oven to correct temperature and cook as weight requires. (Chef David)
  5. Glaze ham through the cooking process. Preheat oven to 200 degrees. Brush your ham with your ham glaze and bake for 10 minutes. Brush ham with glaze and cook for a further 10 minutes. Repeat one more time and you will get outstanding results.

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348 Oxford Street,
Paddington NSW 2021
Sydney, Australia

(02) 9360 6407