Christmas Ham, Rutabaga Casserole, and Mustard

Description

Traditional overnight overcooked pork ham. a casserole made from rutabaga mash. Homemade strong mustard

Recipe

Christmas Ham

Cooking:
Insert the thermometer into the thickest part of the ham, avoiding the bone if it has one, to monitor the internal temperature accurately.

Roast the ham at 100 °C in the oven until the internal temperature reaches 75-78 °C.

Once it reaches the target temperature, take the ham out of the oven and let it rest for 20-30 minutes before glazing or serving.

Glazing:

Mix the mustard with the breadcrumbs to create a paste.

Remove the ham’s skin, leaving a layer of fat, and spread the mustard glaze over the top.
If desired, decorate with cloves.

Finish the ham in the oven at 225 °C until the glaze is golden brown (about 10–15 minutes).


Rutabaga Casserole

Preparation:

Peel and cut the rutabagas into small pieces. Boil in salted water until fully tender (about 30-40 minutes).
Drain and mash the rutabagas using a potato masher or hand blender.

Add the cream, breadcrumbs, syrup, and egg to the rutabaga mash. Mix well. Season with salt, white pepper, nutmeg, and ginger. Stir until smooth.

Let the mixture sit for 10–15 minutes to allow the breadcrumbs to soften and thicken the consistency.

Butter a baking dish and pour in the mixture. Smooth the top, sprinkle with breadcrumbs, and add a few pats of butter.

Bake at 175 °C for about 1.5 hours, until golden brown and set.

Mustard

Preparation:

Add the mustard powder, sugar, honey, and cream to a saucepan. Stir until smooth.
Heat gently while stirring until the mixture thickens, avoiding boiling to prevent curdling.
Once thickened, remove from heat and stir in vinegar, which adds acidity and aids preservation.