Christmas dinner is one of, if not the most, anticipated meals of the year.
Turkey, ham, stuffing, roast potatoes, a selection of vegetables and gravy really makes for a delicious meal and people always go way above and beyond to elevate it compared to their usual Sunday roast.
Anyone who has cooked a Christmas dinner before will tell you it is no easy feat, and preparation is key.
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One crucial component which is often prepared on Christmas Eve is the ham.
No one wants to spend their whole Christmas Day slaving away in the kitchen, and this is why the ham is always cooked the day before.
Many people boil their hams, but chef John Roche of Tully Mill Restaurant explains why he roasts it instead.
He tells RSVP Live: “I roast my ham instead of boiling it. A lot of people boil it, but I use a Fermanagh back bacon loin, it has a bit more fat and the flavours get more into the meat.
“A lot of people boil ham for hours and hours and glaze it to get the flavour in but I actually roast it in its own juices and fats before I put the glaze on it, and it tastes a lot better.”
John explains his method brings out more flavour, and has also shared which ingredients he uses for his glaze.
He adds: “Boiling the ham for hours and then glazing it with honey doesn’t get the flavour into the meat in its own juices. I glaze it with whiskey, honey, orange zest and dijon mustard, sometimes ground cloves. It really elevates it.”
Some great advice if this is your first time cooking Christmas dinner!
