Glazed Holiday Ham with Parsnip and White Chocolate Puree
Author: Matthew Goods
This honey mustard holiday ham served with sweet parsnip, and white chocolate puree will have you and your family celebrating in style.
Prep time:
Cook time:
Total time:
Yield: 10
Calories: -
Fat: -
Fat: -
Ingredients
- 1 cup apple juice
- ¼ cup apple cider vinegar
- 2 cups honey
- ½ cup brown sugar
- ½ grainy Dijon mustard
- 4 tsp cloves
- 5 pounds smoked, bone-in ham, with rind
- 4 pounds parsnips (peeled and chopped)
- 2 tbsp butter
- 4¼ cups milk
- 10 thyme sprigs
- 2 cups whipping cream
- 4½ ounces white chocolate pellets
- Salt and freshly ground black pepper (to season)
Ham:
Puree:
Method
- For the ham, first, preheat the main oven to 225 degrees F.
- Add the apple juice, apple cider vinegar, honey, brown sugar, mustard, and cloves to a large bowl and whisk to combine.
- Place a sheet of aluminum foil on a worktop and set the ham on top.
- Using a sharp knife, make incisions on the surface of the ham in a crisscross pattern, making sure only slightly to cut through the rind.
- Pour the apple juice mixture over the ham, and wrap in aluminum foil, making sure there are no tears to allow any liquid to escape.
- Transfer the ham to a roasting tray and bake in the preheated oven for 3 hours.
- Remove the ham from the tray and strain the liquid into a medium stockpot. Cook the liquid until reduced by around 75 percent.
- Turn your oven to the broil setting.
- Pour the reduced liquid from Step 7 over the ham and broil until golden brown.
- Remove the ham from the broiler and set it aside to rest before carving.
- Add the parsnips, butter, milk, and thyme sprigs to a pot and cover with a lid for the puree. Over moderate heat, simmer for 30 minutes.
- In a bowl, combine the cream with the white chocolate.
- Remove the lid from the pot with the parsnips and place the bowl of cream and white chocolate over the pot to melt and keep warm.
- Remove and discard the thyme sprigs from the parsnips and transfer them to a food blender. Process the mixture until smooth.
- Add the white chocolate cream mixture to the parsnip puree: taste, and season with salt and black pepper.
- Serve the ham with the puree and enjoy.
3/
5stars
Main Dish
Ham
Christmas Recipes
-
Baked, Ham with Parsnip, White Chocolate Puree
Chicken Rigatoni in White Chocolate Cream Sauce
Author: Matthew Goods
This palate-pleasing pasta dish with a creamy white chocolate sauce is the perfect complement to the cheesy topping.
Prep time:
Cook time:
Total time:
Yield: 4
Calories: -
Fat: -
Fat: -
Ingredients
- 16 ounces rigatoni pasta
- 3 tbsp olive oil
- 8 ounces mushrooms (chopped)
- 1 tbsp garlic (peeled and minced)
- 1 tbsp parsley flakes
- 1 tsp fresh rosemary (chopped)
- ½ cup + 1 tbsp balsamic vinegar (divided)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ cup blush wine
- 1 (14½ ounce) can fire-roasted diced tomatoes with garlic
- 2 cups heavy cream
- 1 cup butter (cubed)
- 3 ounces white chocolate (chopped)
- ⅓ cup Parmesan (freshly grated)
- 1-2 tbsp cornstarch slurry (if needed)
- 3 cups rotisseries chicken (coarsely chopped) Parmesan cheese (freshly grated, to garnish, optional)
Method
- Bring a pot of water to a boil and cook the pasta until al dente. Drain well, cover, and put to one side.
- In a Dutch oven, over moderate heat, heat the oil. Add the mushrooms and garlic, and sauté for 3 minutes. Next, add the parsley, rosemary, 1 tablespoon of balsamic vinegar, salt, and black pepper. Continue to cook for an additional 3-5 minutes.
- Pour in the wine and deglaze the pan, scraping the pan gently and stirring 3-5 minutes.
- Stir in the tomatoes, and simmer for 5minutes. Next, add the heavy cream and butter, gently stirring until the butter is melted.
- In a small bowl, combine ½ cup of balsamic vinegar with the chocolate.
- Next, add the vinegar-chocolate mixture, and continue to stir until melted.
- Stirring, add the Parmesan and continue to mix until dissolved. If the sauce is too runny, add the cornstarch slurry. If not, add the drained pasta and rotisserie chicken and stir to coat with the sauce.
- Garnish with more grated cheese and serve.
3/
5stars
Christmas Recipes
Chicken
Main Dish
Chicken Rigatoni, White Chocolate Cream Sauce
Baked Salmon with Prosecco and White Chocolate Jus
Author: Matthew Goods
Sparkling Prosecco and white chocolate combine to create the perfect jus to serve with baked salmon.
Prep time:
Cook time:
Total time:
Yield: 2
Calories: 0 calories
Fat: 0 grams fat
Fat: 0 grams fat
Ingredients
- 2 salmon fillets
- ⅔ tbsp freshly squeezed lemon juice
- 2 shallots (peeled and finely chopped)
- ⅗ cup Prosecco
- Sea salt and ground black or white pepper (to season)
- ⅘ cup freshly squeezed lemon juice
- 2⅓ tbsp fresh single cream
- 5 dill sprigs (finely chopped)
- 1¾ tbsp unsalted butter (cold)
- 1 tbsp good-quality white chocolate (chopped)
- Seasonal vegetables (if desired, to serve)
Jus
Method
- Preheat the main oven to 350 degrees F.
- Lay the salmon fillets on a piece of foil, large enough to cover easily.
- Cover the salmon with fresh lemon juice.
- Fold the foil edges together to cover the salmon fillets and seal, allowing a little space for steam to surround and cook the fish.
- Transfer the foil parcels to a roasting pan and cook on the middle shelf of the oven for 1520 minutes. Timings will depend on the weight and thickness of the salmon fillets.
- Remove the fish from the oven, and with the foil parcel sealed, set aside to rest for 5 minutes.
- Next, prepare the jus. In a pan, combine the shallots with the Prosecco. Bring to a boil and then simmer for around 4-6 minutes.
- Season the jus with salt and pepper and stir in the lemon juice, cream, and dill until combined thoroughly. Then, add the cold butter, allowing it to melt into the jus.
- Finally, a little at a time, add the chopped white chocolate to taste. Stir until melted, tasting as you go, as you don't want the sweetness to overpower the delicate flavor of the dill.
- Drizzle the jus over the baked salmon and serve with your favorite seasonal veggies.
4/
5stars
Main Dish
Salmon
Christmas Recipes
-
Baked, Salmon with Prosecco, White Chocolate Jus