What are the best Christmas recipes?

Aromatic Spiced Ham
www.foodnetwork.com

Ingredients
For the Ham:
1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon
8 3/4 fluid ounces (250ml) red wine
5 pints 5 1/2 fluid ounces (3 liters) water (approximately)
1 large onion halved
2 garlic cloves, unpeeled
1 head fennel halved
2-star anise
1 tablespoon coriander seed
1 tablespoon fennel seed
1 tablespoon mixed peppercorns

For the glaze:
Approximately 16 whole cloves
4 tablespoons red currant jelly
1/2 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon red wine vinegar

Total Time: 3 hr 50 min
Prep: 20 min
Inactive: 15 min
Cook: 3 hr 15 min
Yield: 12 servings
Level: Intermediate

Directions:
1. Place the gammon in a large saucepan.
2. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered.
3. Bring to the boil, before reducing the heat to a simmer and partially covering the pan.
4. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes.
5. When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C).
6. Remove the ham from the liquid, sit the ham on a board.
7. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart.
8. Stud each diamond with a clove.
9. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil.
10. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.
11. Place a layer of foil over a roasting tray big enough to hold the ham.
12. Place the ham on top of the foil.
13. Pour the glaze over the clove-studded ham and then transfer it to the oven.
14. Cook for about 15 minutes, or until the glazed fat is burnished.
15. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

Everyone loves a sticky date pudding!

Sticky Toffee Pudding
www.foodnetwork.com

Ingredients:

Pudding:
2 cups pitted dates
3/4 cup dark spiced rum
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Pinch salt
2 cups brown sugar
1 stick butter, at room temperature, plus extra for baking dish
3 eggs, separated

Toffee Sauce:
3 sticks butter
1 1/2 cups brown sugar
1/2 cup brandy
Heavy cream, whipped, for topping, optional

Total Time: 1 hr 45 min
Prep: 15 min
Inactive: 30 min
Cook: 1 hr
Yield: 10 to 12 servings
Level: Easy


Directions:
1. Preheat the oven to 350 degrees F.
2. Butter a 9-by-13-inch baking dish.

For the pudding:
3. In a small saucepan, combine the dates, rum and 3/4 cup water.
4. Bring the liquid to a boil, reduce to a simmer and simmer for 5 to 7 minutes.
5. Remove the pan from the heat and add the vanilla extract.
6. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.
7. Sift together the flour, baking powder, cinnamon and salt.
8. Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed.
9. Beat the butter and sugar together until they are a homogeneous mixture. 10. Beat in the eggs one at a time.
11. Gently mix in the flour mixture in thirds over a low speed.
12. Stir in the date puree.
13. Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.

For the toffee sauce:
14. Make this while the pudding is baking.
15. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. 16. Bring the mixture to a simmer, whisking frequently.
17. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.

To finish the pudding:
18. Remove the pudding from the oven and let cool for about 10 minutes.
19. Using a skewer or chopstick, poke holes in the pudding about every inch or so.
20. Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.
21. Serve the pudding in a warm pool of the remaining sauce. Garnish with whipped cream if desired.

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