Prep time:

Cooking time: 3 hours 30 minutes

Total time:

Serves: 20

6kg Gammon

2 Peeled Onions

4 Carrots

4 Bay Leaves

2 Star Anise

1tbsp Black Peppercorns

1tbsp Coriander Seeds

Few Sprigs of Parsley

4 Sticks of Celery

150 Cloves

450g Soft Dark Brown Sugar

300ml Thick Runny Honey

1tbsp Dijon Mustard

75g Very finely chopped Onions

2tbsp Malt Vinegar

Zest and Juice of 1 Lemon

Zest and Juice of 1 Orange

220g Redcurrant Jelly

150g Port

1tsp English Mustard

1 Dessert Spoon of Sugar

One thing I advise everyone to do themselves at Christmas is a whole, or half a ham. It’s so easy to do and so much cheaper. You can make it three days before so it’s a very useful holiday food. I like it to have warm with mashed potato for Christmas Eve dinner and then have the leftovers for the days after.

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

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Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...