So how’s all that ham going? I basically lose interest with it the minute Christmas lunch is over so much of my time is occupied with recipes using the leftover ham. To, you know, use the remaining SIX kilos of it.
Christmas was wonderful. A relaxed day here feeding family with lots of laughter, delicious food and plenty of sparkling shiraz.
It was followed by my MIL’s birthday celebration, also here. It will go down in history as the Festival of Ham. With cheesecake. Divine divine cheesecake.
The boys have all been rather delicious – I believe I will look back on this next little episode of our lives with a full heart. My boys are not babies anymore and who they will be is slowly revealing itself – a process I feel absolutely blessed to witness. Even if at times my head wants to explode from the less pleasant aspects of it.
Oscar loves his basketball hoop for the trampoline – possibly the finest example of highway robbery by a company I’ve ever been party to. Felix is smitten with his cruiser skateboard and ZOMG he will be 13 this year and that makes my chest tighten. Jasper got his long-pined-for Halo rocket ship. A Megabloks hellzone. There were three lots of tears on Christmas Day at being so overwhelmed by it. I ended up building most of it. Ask my chiropractor how that worked out for everyone. Grover was conflicted, apparently Santa “got it wrong” with his Lego but all was forgiven with a Dr Who sonic screwdriver.
Mum’s left knee has totally packed it in – she’s basically incapacitated so between the two of us we cut quite a pair.
What better way to counter chronic pain and, in mum’s case, now unavoidable joint replacement surgery in 2013 than eating ham. A lot of ham.
Ham and potato pie
- Shortcrust pastry – you can NOT go past Maggie Beer’s sour cream pastry, it has revolutionised my fear of working with pastry – it’s hugely forgiving, ridiculously easy to work with and tastes DIVINE.
- 5-6 waxy potatoes – cooked, peeled and cut into 1/2-1cm slices
- 700g ham, sliced thinly off the bone
- handful fresh basil, finely chopped
- handful fresh flat-leaf parsley, finely chopped
- salt and pepper
- 3 eggs
- 1/2 cup milk
- 1/3 cup milk
- Preheat oven to 180C and grease a 24cm springform tin
- Roll out 2/3 of the pastry to about 3mm thick and line the tin – try and do it in one whole piece but don’t stress if it breaks – just smoosh the broken edges together
- Place a layer of the potatoes in the bottom, top with ham, then scatter over herbs and seasoning – go light on the salt depending on how salty your ham is
- Keep layering and end with ham and herbs then press the filling down firmly
- Mix the eggs with the milk and cream, pour over the layers then pop a pastry lid on the top, cut some slits in it and glaze if you feel so inclined
- Let it sit for 1/2 hour and then bake for 1-1.5hrs. I always bake it for 1.5 and it comes out a treat – just stick a knife in it and if it’s piping hot it’s good to go.
- Leave it to sit for 10-15 minutes once it’s done and then serve with a simple green salad.