Saturday Morning With Jack Tame

XMAS RECIPES & TIPS TURKEY The trick to cooking the perfect turkey is this; stuff, truss and flip, by which I mean that I stuff it with a buttery stuffing, including under the breast skin, before trussing it to keep the legs and wings tucked into the body so that it cooks evenly and then, once cooked, flip it to rest on its breast so that all the lovely juices run in to moisten the breast meat. Perfect! Orange maple glazed ham, sourdough and mustard sauce There’s nothing quite like warm ham at Christmas and glazing it yourself is easy to do. Serves 10+ ½ or whole cooked ham, try and select one with a decent fat layer under the skin 3 fresh oranges 2 tablespoons maple syrup 1 heaped tablespoon flour 2 tablespoons wholegrain mustard Sourdough to serve  Heat oven to 120 C and place ham in to warm for 30 minutes. Take out and remove top layer of skin, leaving the layer of fat intact. Warming the ham first makes it much easier to ease the skin away from the fatty layer. Use a sharp knife to score the fat layer