Here you go. This photo is two-fold – one, showing my favourite way to pose for a photo (with food of course!) and two showing off my new glasses. I can’t tell you the difference they have made. I didn’t realise how clear and crisp the world was until now. I knew that my eyes weren’t perfect, but as I could still read and see reasonably well I didn’t know how much of a difference the specs would make. I love them! They’re actually purple but you can’t see it very well.
Now onto more important things… how to prepare a Christmas ham! You’d be forgiven for thinking this is a tutorial on how to burn a Christmas ham but I assure you it’s not burnt. Ok it is a little burnt but that’s just the fat not the actual succulent, sweet, warm meat.
I’m still yet to write up my post on ethical eating (after beginning my learning at Eat Drink Blog) but our ham this year and for every year to come, will be free-range. They’re actually not as easy to come by in Brisbane as I would have thought but thanks to a tip from my friend Lisa, I made the journey over to Meat at Billy’s at Ashgrove and picked up my first Gooralie ham.
I’m so glad to discover it. They stock a huge range of free-range meats and they have good old-fashioned service. As I left, they opened the door and said ‘bye Claire.’ Let’s just say it was worth the trip. I also picked up a selection of their gourmet sausages but let’s save them for another post.
I digress yet again. Back to the ham. Preparing the ham as been my job in my family for as long as I can remember. Mum used to take the skin off for me because I thought it was ‘gross’ but now I’m a big girl I source it and prep it from start to finish. I think I’ve almost mastered the technique. I’ve written a post on my skill (because I’m a pro :-)) before but it’s a little bit easier to understand if someone shows you.
What about you? Do you cook a ham at Christmas?
- 2 tbsp brown sugar
- 1 tbsp soy
- 2 tsp dijon mustard
- 2 tsp apricot jam
- Mix them up and paste onto the ham.
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