Roasted crown of turkey
- 8kg roughly weight of turkey
- 200g butter
- 1 tbsp. white wine vinegar
- 1 tbsp. Maldon sea salt
Set your oven at 250c heat until ready, rub a little vinegar over the turkey skin followed by butter and salt, roast for 30 minutes until golden.
Now reduce temp to 120c cook for 6 hours and serve, strain juices and serve with turkey.
Glazed local ham
- 4kg free range gammon / ham
- 2 Cardamon pods
- 2 star anise
- 20 cloves(4 only in ham water)
- 1 cinnamon stick
- 1 celery stick
- 1 onion
- 1 carrot
Place ham into a bowl a run cold water over ham for 1 hour on the skin.
Now place ham in a pot and add spices, vegetables and cover with cold water.
Bring to a boil and simmer for a few minutes.
Now set a oven 120c cook the ham in the pot covered for 6 hours.
Remove ham from liquid, remove top layer of fat leaving a little still on the ham and score well, fill squares with remaining cloves.
Brush now with glaze and bake in the oven 200c for 30 minutes until brown.
3 tbsp. golden syrup
2 tbsp. soft brown sugar
1 tbsp. Dijon mustard
Put the ingredients into a small pot and gently heat, brush over the ham before roasting in the oven.