Christmas Ham With Creamed Spinach
Now that Christmas has arrived, it is always nice to have guests. This ham is a great dish of many or for just a few guests. Always nice to have some ham leftovers for sandwiches to eat on busy days when we all have been shopping and making preparations.
3-4 kilos//6-8 lb. lightly salted, smoked ham
for the glaze:
1 egg yolk
2 tbsp. mustard
1 tbsp. brown sugar
2 tbsp. panko
To make the ham, dry ham with a paper towel. Insert a thermometer at the thickest place. Place ham in a cold oven and bake it, until the thermometer shows 65-70 °C ( 150-158° F) 2-2½ hours.
Remove the thermometer and increase the temperture to 225°C 425°F. Skin the ham, leaving the fat on. Mix the egg yolk and mustard and spread over the fat. Mix the sugar with the panko and sprinkle over the ham. Return the ham to the oven and bake until panko is slightly browned.
1 kilo/2 lb. fresh spinach, stems removed, washed or 500 g/1 lbs. frozen
1 tbsp. butter
½ cup/4 oz. heavy cream
salt and white pepper
To make spinach, cook the spinach with just the water that clings from its washing When the spinach has shrunk, turn it onto a plate, let it cool and chop it coarsely with a knife. Melt butter in a small casserole and put spinach, cream, salt and pepper in. Cook spinach over medium heat for 5 minutes.
Suggested accompaniment: Cooked apple slices