Honey Roast Christmas Ham

Honey Roast Christmas Ham with Goose-Fat Roasties & Festive Trimmings

A sweet, succulent Christmas ham centrepiece made easy: Ian Chatfield’s cooked Honey Roast Christmas Ham Joint served warm or cold with crisp goose-fat roast potatoes, stuffing balls, pigs in blankets, roasted winter vegetables and glossy gravy. Perfect for Christmas Day, Boxing Day or a festive buffet.

Prep: 20 mins | Cook: 55 mins

Easy

Serves 8

Ingredients

1 Cooked Honey Roast Christmas Ham Joint
1.5kg floury potatoes, peeled and cut into large chunks
3–4 tbsp Christmas Goose Fat or Goose Fat
Sea salt & freshly ground black pepper
400g carrots and/or parsnips, cut into batons
1 tbsp Local Kent Honey, optional for glazing the vegetables
1 small knob Christmas Pack of Butter, optional for finishing the vegetables
1 pack Pigs in Blankets or 12 Large Christmas Chipolatas
350g Pork Sausage Meat
1 pack Traditional Sausage Stuffing Mix
1 jar Onion Gravy (gluten free) or Pork Gravy (gluten free)
100–150ml Chicken Stock (gluten free), optional to loosen/enrich the gravy
2 tbsp Pure Apple Juice, optional for loosening the ham glaze

Method

Remove the Cooked Honey Roast Christmas Ham Joint from the fridge 30 minutes before serving. It can be served cold, at room temperature, or warmed through.
Heat the oven to 220°C (fan 200°C). Place a large roasting tray in the oven to get hot.
Put the potatoes into a large pan of salted water. Bring to the boil, then simmer for 8–10 minutes until the edges begin to soften.
Drain the potatoes well and leave to steam-dry for 3–4 minutes. Shake the pan gently to rough up the edges.
Add Christmas Goose Fat to the hot roasting tray and return it to the oven for 2 minutes until melted and hot. Carefully add the potatoes, turn to coat, season with salt and pepper, then roast for 45–55 minutes, turning halfway, until crisp and golden.
Toss the carrots and/or parsnips with a little Goose Fat, salt, pepper and Local Kent Honey if using. Roast on a separate tray for 30–35 minutes until tender and caramelised. Finish with a little butter if desired.
Mix Pork Sausage Meat with Traditional Sausage Stuffing Mix. Shape into balls and roast for 25–30 minutes until golden and cooked through.
Add Pigs in Blankets or Large Christmas Chipolatas to the oven for the final 25–30 minutes until browned and piping hot.
To serve the ham warm, place it in a loose foil parcel with 2 tbsp water or Pure Apple Juice. Warm in the oven at 160°C fan for 20–30 minutes until steaming hot throughout. Do not reheat more than once.
Warm the Onion Gravy or Pork Gravy in a small pan. Whisk in a splash of Chicken Stock if you prefer a looser, richer pour.
Carve the ham into thick slices and serve with goose-fat roasties, stuffing balls, pigs in blankets, roasted vegetables and plenty of hot gravy.
For a Boxing Day version, serve the ham cold with warm roast potatoes, stuffing balls, pigs in blankets, pickles, chutney and fresh bread.