6 tips to tip the scales of good taste in your favour during Christmas 

with The Bearded Canadian 

“I simply love taking seemingly mundane or run-of the-mill, ‘safe’ dishes, like a leg of ham and creating something memorable that might, one day, make it into the Festive Meats Hall of Fame – a man can dream. So here are some pointers that hopefully, you’ll be able to remember today, tomorrow and for many festive seasons to come.” The Bearded Canadian, magnanimously sharing his thoughts, hopes and aspirations for porcine yuletide meat dishes. 

(Ed: Warning, The Bearded One had Train, translate his words and thoughts into words and pictures… and even more words so... hang in there.) 

1. Aluminium foil is your friend, respect it, keep it near and cover a roasting pan in it for easy clean up. 

2. And like all friends, aluminium foil will stick by you, even during tip number two. Cover your ham with foil with a cup of water (to keep your ham moist) in the bottom of the oven for 30minutes at 160˚C. 

3. Fat is also your friend (go figure) but skin is your enemy so, get rid of the ham skin (Ed. Sounds weird, just sayin’.) but keep the fat! 

4. Score the fat and salt it lightly with your choice of flaky salt – just the fat mind you. And no, it won’t make it too salty. 

5. Time to get your glaze on. Mix and match sugar types – it fun and delicious. I favour a brown sugar, maple syrup and cherry juice combination. Crank the heat up to 200˚ C. Uncover ham and glaze every 15 minutes for a final 45 minutes. 

6. Stare steadily into the eyes of your relative most prone to ladling out criticism and as you place the platter of hammy goodness in the middle of the table, stage-whisper, “Voila!” 

...Another triumph! 

If you try this and love it, please let us all know. If you have questions, fire at will, feaston@feastonbeasts.com is where to send your thoughts and yes, we will reply.