How to glaze a ham for Christmas

Apricot Glazed Ham

 

A glazed ham is perfect for Boxing Day and this Apricot Glazed Ham is a mouth-watering treat that the whole family will love.

 

Apricot Glazed Ham

  • Servings: 8
  • Print

Calories 400 per portion
Fat 19g (6g sat) per portion
Suitable for freezing

Ingredients

  • Onion 1
  • Cloves a good handful
  • Gammon joint, smoked or unsmoked 2kg (4½lb)
  • Bay leaf 1
  • Peppercorns 8
  • Apricot halves in fruit juice 410g can, drained
  • Light muscovado sugar 5 tbsp
  • Roast potatoes and vegetables or bread and salad to serve (optional)

Instructions

  1. Stud onion with 6 cloves and place in a large pan with gammon, bay leaf and peppercorns. Just cover with water, bring to the boil, cover and simmer very gently for 1 hour 50 minutes.
  2. Reserve 8 apricots and mash the rest with sugar. Preheat oven to 190°C/170°fan/Gas 5. Remove gammon from pan and place in a roasting tin with onion and 300ml (½ pint) of cooking water. Remove string and skin and score fat into a diamond pattern. Stud with cloves and spread with apricot mixture.
  3. Roast for 40 minutes until glaze browns. Garnish with apricots and either serve hot with roast potatoes and vegetables or cold with salad leaves on sandwiches.

A Dairy Diary recipe.

 

 

Dairy Diary 2018

 

2018 Dairy Diary with weekly recipes

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.
And with sales of over 30 million Dairy Diary has been Britain’s favourite home diary since 1982.

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Recipe of the Week: Lemon Drizzle Mince Pies

These Lemon Drizzle Mince Pies are so pretty and yummy too – the taste of Christmas!

This recipe is taken from the 2018 Dairy Diary. Britain’s favourite diary is available to buy!

Click here for more information.

 

Lemon Drizzle Mince Pies

Lemon Drizzle Mince Pies

  • Servings: 34-36
  • Difficulty: easy
  • Print

Calories 112 per portion
Fat 3g (2g sat) per portion
Suitable for freezing

Ingredients

  • Plain flour 225g (8oz)
  • Butter 110g (4oz), cut into chunks
  • Icing sugar 150g (5oz)
  • Egg yolk 1
  • Good mincemeat 650g (1lb 7oz)
  • Lemon 1, finely grated zest and 2 tbsp juice

Instructions

  1. Put flour, butter and 25g (1oz) icing sugar into a food processor. Whizz to crumbs. Add egg yolk and 2 tablespoons cold water. Whizz until it clumps together. Knead lightly, wrap and chill for 30 minutes.
  2. Preheat oven to 200°C/180°fan/Gas 6. Roll out half the pastry thinly. Cut out rounds using a 7cm (2¾in) fluted cutter. Line patty tins then re-roll trimmings. Put 1 rounded teaspoon mincemeat into each case and bake for 15 minutes. Cool on a rack. Roll out remaining pastry for more pies.
  3. Sift remaining sugar into a bowl; add lemon juice to make a runny icing. Drizzle over pies and sprinkle with zest. Leave to set.

A Dairy Diary recipe.

 

Dairy Diary 2018 now available

 

#RecipeoftheWeek

#ChristmasRecipes

#TripleTested

#Delicious

3 Fabulous Christmas Treats

Treat your guests to something really scrumptious this Christmas!

These fab recipes are taken from our brand new cookbook, Cook it Slowly! and 2018 Dairy Diary.

But make sure you tell them where you found the recipe!

 

Apricot & Date Flapjack Squares

Apricot & Date Flapjack Squares

  • Servings: 24
  • Difficulty: easy
  • Print

Calories 180 per portion
Fat 8g (4g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Dried ready-to-eat apricots 250g (9oz), chopped
  • Dried pitted dates 150g (5oz), chopped
  • Orange 1 large, finely grated zest and juice
  • Fresh orange juice 150–200ml (5–7fl oz)
  • Butter 200g (7oz)
  • Porridge oats 250g (9oz)
  • White spelt flour or plain flour 150g (5oz)
  • Light muscovado sugar 110g (4oz), plus 2 tbsp for sprinkling

Instructions

  1. Put the apricots, dates and orange zest in a saucepan. Mix the orange juices to make the quantity up to 300ml (½ pint) and pour into the pan. Cook over a medium heat for 15 minutes, stirring occasionally, until the fruit has softened and absorbed almost all of the juice. Leave to cool.
  2. Preheat the oven to 180°C/160°fan/Gas 4. Line a 27 x 18cm (11 x 7in) traybake tin with baking paper.
  3. Roughly slice the butter into a food processor, add 150g (5oz) of the oats, all of the flour and the sugar. Pulse until the mixture starts to clump together. Take out 225g (8oz) of mixture and set aside for the topping. Pulse the mixture left in the machine until it comes together in bigger clumps. Tip into the tin then spread it out and press into the tin firmly. Bake for 15 minutes.
  4. Remove the tin from the oven and spread the apricot mixture over the base.
  5. Mix the remaining oats into the reserved crumbly mixture and spread over to cover the fruit. Press the topping down using the back of a spoon or your hand. Sprinkle with 2 tablespoons of sugar. Bake for 45 minutes.
  6. Cool in the tin, then slide the flapjack out onto a board and cut into squares.

Cook’s tips

You can use fresh dates for this recipe but dried dates are less expensive. If you prefer, make this with more dates than apricots. Add other dried fruits like cranberries or blueberries if you have them. Use apple juice or any other juice you have to hand instead of orange juice for cooking the fruit. To spread the dough in the tin, use the back of a spoon or your fingers, dipped in flour to stop it sticking.

Recipe taken from Cook it Slowly!

 

Lemon Drizzle Mince Pies

Lemon Drizzle Mince Pies

  • Servings: 34-36
  • Difficulty: easy
  • Print

Calories 112 per portion
Fat 3g (2g sat) per portion
Suitable for freezing

Ingredients

  • Plain flour 225g (8oz)
  • Butter 110g (4oz), cut into chunks
  • Icing sugar 150g (5oz)
  • Egg yolk 1
  • Good mincemeat 650g (1lb 7oz)
  • Lemon 1, finely grated zest and 2 tbsp juice

Instructions

  1. Put flour, butter and 25g (1oz) icing sugar into a food processor. Whizz to crumbs. Add egg yolk and 2 tablespoons cold water. Whizz until it clumps together. Knead lightly, wrap and chill for 30 minutes.
  2. Preheat oven to 200°C/180°fan/Gas 6. Roll out half the pastry thinly. Cut out rounds using a 7cm (2¾in) fluted cutter. Line patty tins then re-roll trimmings. Put 1 rounded teaspoon mincemeat into each case and bake for 15 minutes. Cool on a rack. Roll out remaining pastry for more pies.
  3. Sift remaining sugar into a bowl; add lemon juice to make a runny icing. Drizzle over pies and sprinkle with zest. Leave to set.

A Dairy Diary recipe.

 

Sweet Sherry Cake

Sweet Sherry Cake

  • Servings: 8-12
  • Difficulty: easy
  • Print

Calories 200 per portion
Fat 8g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Unsalted butter 110g (4oz), softened
  • Golden caster sugar 110g (4oz)
  • Eggs 2 medium
  • Self-raising flour 200g (7oz)
  • Vanilla extract 1 tsp
  • Sweet sherry 175ml (6fl oz)
  • Bicarbonate of soda 1 tsp
  • Icing sugar for dusting

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4. Butter and base line a 20cm (8in) round spring-form cake tin then dust it with flour.
  2. Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding 2 tablespoons of the flour with each egg.
  3. On the slow setting of the mixer, add the vanilla extract and sherry, then the rest of the flour with the bicarbonate of soda. Mix until just combined.
  4. Spoon the mixture into the tin and bake for 40–45 minutes until well risen and a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes then turn out onto a wire rack to cool. Dust with icing sugar before serving.

Cook’s tip

Pedro Ximénez, a dark, syrupy-sweet sherry, is perfect for this recipe, but oloroso or your favourite sweet or medium sherry will be fine.

Recipe taken from Cook it Slowly!

 

Dairy Diaries are available now!

Dairy Diary 2018

ORDER NOW

I’m really sorry but Cook it Slowly has proved SO popular that we’re currently out of stock.

We ARE reprinting right now and they should be in our warehouse ready for you to order next week.

 

 

#ChristmasRecipes

#TripleTested

#Delicious

Recipe of the Week: Frangipane & Apricot Croissants

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary.

Yum!

 

This recipe is taken from the 2018 Dairy Diary. Britain’s best-loved diary is still available to buy!

Click here for more information…

READ MORE

 

Dairy Book of Home Cookery

 

 

Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/
    180°fan/Gas 6. Beat butter, caster sugar, almonds, flour
    and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

A Dairy Diary recipe.

Dairy Diary 2019

READ MORE

 

#RecipeoftheWeek

#TripleTested

 

 

Win a Year of Flowers

Win a Year of Flowers

Last chance to win a Year of Flowers!

Dairy Diary and Appleyard London are kindly offering one very lucky reader a bouquet of their choice every month (each up to the value of £40), delivered to an address of their choice.

Share with your friends and enter now.

ENTER

 

And don’t miss the Dairy Diary 2018

Dairy Diary 2019

2018 Dairy Diary with weekly recipes

A unique A5, week-to-view diary that’s both practical and pretty – the perfect choice for planning your busy life.

And with sales of over 30 million
Dairy Diary has been Britain’s
favourite home diary since 1982.

Amazing value at just £8.50!

COMING SOON

#competition

#yearofflowers

#2019diary

Christmas sorted! Plus the perfect decadent breakfast

Christmas sorted with the Dairy Diary

Spend just £20 for free delivery – Christmas sorted!

There’s so much more on our website than just the Dairy Diary.

There’s a plethora of cookbooks, diary sets and even gardening and nature books.

Browse through our catalogue of books – there’s bound to be something that appeals to friends and family (or you!)

And spend just £20 for
free postage and packing! 

Get Christmas wrapped up early.

2018 Dairy Diary product range


 

And here’s a little something to whet your appetite…..

The PERFECT decadent breakfast in bed courtesy of the 2018 Dairy Diary. Yum!

 

Dairy Book of Home Cookery

 

 

Frangipane & Apricot Croissants

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 663 per portion
Fat 41g (14g sat) per portion
Suitable for vegetarians

Ingredients

  • Butter 25g (1oz), softened
  • Caster sugar 25g (1oz)
  • Ground almonds 50g (2oz)
  • Plain flour 1 tbsp
  • Egg 1
  • Ready-made croissants 2
  • Apricot halves in natural juice 6
  • Flaked almonds 1 tbsp
  • Icing sugar for dusting

Instructions

  1. Preheat oven to 200°C/
    180°fan/Gas 6. Beat butter, caster sugar, almonds, flour
    and egg to a paste.
  2. Split croissants almost through. Spread with a generous amount of frangipane paste, top with apricots then spoon over remaining frangipane (reserving a little to use to ‘glue’ almonds to the croissants). Push tops back down. Brush pastry and apricots all over with a little juice from can. Spread remaining frangipane on top then scatter with flaked almonds.
  3. Place on a baking sheet and bake for 15 minutes until crisp. Dust with icing sugar and serve.

 

#ChristmasSorted

#ChristmasRecipes

#TripleTested

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