It’s been a busy but fun start to the summer, which did eventually arrive, despite its late start. We are still tomato-less for the first Christmas in a few years. Little green gems are just starting to pop up in the garden now, getting ready to ripen in the warmer days ahead.
I am very late to post anything christmas-y this year because, well…kids. I can see my brother rolling his eyes at that statement because, well…no kids. It really is my favourite time of the year. Despite the chaos that often comes with it I find the whole process of getting ready for Christmas really enjoyable. We have scrapped gifts totally between both of our families which has been the best idea ever. The kids still get a few little gifts and Santa delivers the goods, of course. In an age where everyone has everything, giving your time and getting together to make the day really special is what counts the most.
Henry & Nanna Anna- the youngest and the oldest in our family.
We hosted my family’s Christmas Eve celebration this year. It made any ‘kid related’ activity (naps, snacks etc) so simple to organise and proved to be a rather relaxing day. We ate from lunch through to dinner and beyond, enjoying a ‘Ploughman’s’ style lunch (with delicious Amber Creek Farm ham) and a roast chicken dinner (with pastured poultry from Mirboo) and loads of salads and cheese galore.
There was a very luscious array of desserts to finish with all the classics (think pudding, christmas cake, mince pies, pavlova) as well as some new favourites (well, my new favourite anyway- cinnamon and raisin ice-cream which was perfection with the pudding!)
Christmas morning was very relaxed, with the boys opening their gifts from Santa and then just hanging out until we headed beachside for Kristian’s family Christmas. Another evening of eating awaited (and I think I’m starting to realise why it’s my favourite time of the year…) The boys loved playing with their cousins. We partied on until Henry passed out in his Nonno’s arms and then headed back into the hills for a good night’s sleep (after nine long months, Henry has finally worked out how to sleep through the night- Merry Christmas to us!)
We didn’t get many photos of the day on account of ‘being present’ but here is a snapshot of our day, along with some action shots of our Christmas Eve bocce tournament!
Christmas Bocce.
I’ll leave you with this simple ham recipe. Its deliciousness lies in the fact that the ham we bought from Amber Creek Farm is bloody sensational. When you’re cooking with quality, it’s not hard to create something so scrumptious! Amazing with good cheese and sourdough bread. Leftovers are equally amazing (great fried up with eggs for an epic boxing day breakfast!)
Maple & Mustard Glazed Ham
60g brown sugar
50ml maple syrup
50ml honey
3/4 tablespoon Dijon Mustard
Half ham, bone in (about 4.5kg)
Whole cloves, to stud
In a small bowl, mix together the sugar maple syrup, honey and mustard, until sugar is dissolved. Set aside.
Preheat oven to 170˚C (150˚C fan). Line a large baking tray with non stick baking paper.
To prepare the ham, remove the rind by running a knife gently around the ham and using your fingers to seperate and lift it off.
Trim any excess fat (do leave some because that where the flavour is). Score the remaining fat in a diamond shape about 5mm deep. Stud the centre of each diamond with a clove.
Place ham on prepared baking dish and brush with one third of the glaze. Place in oven and bake for one hour, basting thoroughly with the remaining glaze every 20 minutes.
Remove from the oven and allow to cool to room temperature before serving.
Store leftovers in the fridge, wrapped in the rind and a damp tea towel.
Adapted from taste.com.au