1 unwaxed orange
4 tbsp. honey
1 cinnamon stick
1.5kg smoked ham joint
Remove the orange peel in thin strips with a zester. Boil the orange zest together with 200ml of cider, and the sugar, honey and cinnamon. Simmer for 10min until the liquid becomes syrupy. Pat the meat dry and cut diamond shape grooves into the rind. Then push the cloves in all over the rind. Put the joint onto a roasting tray and pour on the remaining 200ml cider. Cook in a preheated oven (175°C/gas 4) for about 2 hours. Brush the ham every 30min with the syrup, until it has all gone. Serve the ham garnished with parsley.
Other Boxing Day recipes from the Christmas 2012 issue include:
• Watercress soup
• Irish champ
• Baked onions
• Jewelled fruit cake
400g chopped leftover roast turkey
1 tbsp butter
1 tbsp mild curry powder
zest and juice of 1 lemon
60g unsalted cashew nuts
50g dried apricots, chopped
90g natural yogurt
2 tbsp chopped flat-leaf parsley
fresh white bread and rocket, to serve
In a saucepan, heat the butter and sauté the onion for 10 mins, until very soft. Add the curry powder and stir for 1 min. Add the zest and juice of the lemon and transfer to a bowl. Stir in the turkey.
Crush the cashew nuts lightly with the end of a rolling pin. Stir them into the turkey mixture, along with the apricots, yogurt and parsley. Season with black pepper and chill for a minimum of 30 mins until needed. Serve with rocket in a sandwich on fresh white bread.
Other festive leftover recipes from our Christmas 2015 issue:
• Christmas pudding sausage rolls
• Turkey pancake rolls
• Orange and cinnamon potato cake
• Mulled wine sorbet
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