Kids lunches

Now that school is back, the familiar routine has returned. If you are cooking a sunday roast, be it chicken, ham, beef or whatever. Just buy a slightly larger piece than you need. The leftovers make ideal sandwich ingredients for school lunches.

We cooked a ham at the weekend and the leftovers provide us with tasty fillings for the lunch roll instead of over processed and over priced packet ham.

Check out our recipe for Marmalade Ham....


MARMALADE & MAPLE GLAZED HAM
Serves 4-6
Ingredients: 1½ Kg (3lbs) Cullens Quality Butchers’ Centre Cut Ham
1 carrot
2 celery sticks
1 teaspoon peppercorns
Glaze:
Orange Marmalade
Maple Syrup
1 tbsp Butter
Toasted Pecan Nuts
COOKING YOUR HAM:
· Soak the ham overnight.
· Wash under cold running water.
· Return the ham to the pot with fresh water and the veg and bring to the boil.
· Reduce the heat and simmer for 20 min per pound (450g) – you could change the
water at this point if you wish. (Try adding some cola or cider for an extra kick!)
· Remove from the saucepan and cut away the outer skin leaving a thin layer of fat.
· Score the fat into diamonds and press some cloves into it.
· Cover the ham with the glaze mixture of marmalade and maple syrup (see below)
· Place in roasting tray and bake at 200 deg C / 400 F / gas mark 6 for 20-30 mins
until glaze is golden.
To Make the Glaze: In a small saucepan combine orange marmalade and maple syrup.
Heat over medium heat stirring until bubbly. Whisk in butter until smooth. Add the toasted
pecans. Add to the roast for the 20 mins baking time. And baste.
This roast is great served with red cabbage, roasted veg and roast potatoes.

www.cullensbutchers.com/recipes