Phil Vickery's showstopper Christmas ham
With this year’s Christmas celebrations making up for last year's disappointments, Phil Vickery has a showstopper for your Christmas table.
His throwback roasted ham with pineapple is a centrepiece for your festive feasting. He'll be serving it up with a brussels sprout bubble and squeak.
Pineapple glazed ham with bubble and squeak
Serves 10-12
Ingredients
For the glaze
400g pineapple jam
350g soft brown sugar
4 tbsp chilli jam
2 tsp smoked paprika
50ml tamarind
150ml orange juice
Juice and finely grated zest of 4 limes
2 chicken stock cubes
100ml white wine vinegar
For the ham
3.5 - 4kg cooked ham
10 pineapple rings, from a tin
Glace cherries
For the traybake bubble and squeak
1 tbsp vegetable oil
200g cooked sprouts, roughly chopped
200g spring onions roughly chopped
300g mash (frozen and defrosted is fine)
200g roughly chopped chestnuts
200g roughly chopped roast potatoes
1 medium egg
Salt and freshly ground black pepper
Fried eggs, to serve (optional)
Method
1. To make the glaze, place all the ingredients in a pan and bring to the boil, then simmer for approximately 10 minutes until thickened.
2. Meanwhile, prepare the ham - preheat the oven to 200C, fan 180, gas 6. Using a sharp knife, make slashes on the surface of the ham to make squares about the same size as the pineapple rings. Place on a large baking sheet.
3. Place a pineapple ring in the centre of each square, then use a cocktail stick to fix a glacé cherry in the middle of each pineapple ring.
4. Brush a third of the thickened glaze over the ham, then cook in the oven for 40-50 minutes - after the first 20 minutes, reglaze with half the remaining glaze.
5. To make the bubble and squeak, heat the oil in a large frying pan, then add the sprouts and cook until golden brown on the edges and most of the moisture has been cooked off. Tip into a bowl, add the remaining ingredients and mix well, then pack into a deep 20cm square baking tray lined with baking parchment
6. Bake in the oven for about 20-25 minutes, or until well coloured. Cut into squares.
7. Place a piece of bubble and squeak on a plate. Add some sliced ham, then sit a fried egg on top. Serve with the remaining glaze.