Baked Ham & Potato Salad

Oh yes I did crank up Lee Kernaghan’s Driving Home for Christmas CD & bopped along to ‘Santa Claus is back in Town’ & ‘Cunnamulla Santa’ whilst getting my festive groovy on in the kitchen cooking up the classic Aussie glazed ham with an oh so creamy tattie salad.

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Christmas cooking simply makes me burst with joy & happiness. It’s my favourite time of the year & I do overly spoil my fam-bam with culinary treats all home-made with love.

For this fabuliciouzly sticky ham start by bunging into a saucepan 1 cup of plum jam along with 1/2 cup apple juice, 1/4 cup of firmly packed brown sugar & 1 tablespoon of Dijon mustard to combine. Pop it on the stove top to simmer for about 10 minutes or so until it’s a beautifully shiny glaze that’s slightly thickened.

Next, cut the rind off a leg ham carefully to leave the luscious fat layer behind. Gently score the fat with a sharp knife into a diamond diagonal pattern. Make sure to not cut all the way through to the meat though!

Pop the ham into a baking dish & smother it in half of the glaze, reserving the rest for basting. Whack the ham into a 160c oven for 2 hours remembering to baste every 30 minutes with some of the reserved glaze (that means to go steady on the festive cheer whilst still cooking!). Basting just means spoon over some of the glaze to keep the ham juicy.

For the creamy Tattie Salad simply boil 7-8 white skinned spuds with their jackets on in boiling salted water until just tender. Whilst they cool, hard boil yourself 4 eggs & fry off 6 rashers of diced up bacon. Set all aside once done to crack on with the sauce.

For the creamy sauce, which is the star of this salad, grab a mixing bowl & bung in 8 generous tablespoons of whole egg mayonnaise, 1 teaspoon of french mustard, 1 tablespoon of lemon juice then season well with salt & white pepper before giving it all a jolly good stir.

When you’re ready to assemble, grab a pretty serving dish then chop up the tatties into bite sized cubes, 1/4 the hard boiled eggs, scatter the bacon then gently toss in the sauce to smother all those nuggets of loveliness.

It’s Chompin Time!

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