Boxing day and beyond

For the salsa

1 medium-sized ripe pineapple
1 large red chilli, deseeded and finely chopped
2 tbsp coriander or parsley, chopped
2 tbsp freshly grated root ginger
1tbsp lime juice

1. Calculate the cooking time of the meat according to the instructions on the packaging for “boiling”. Place the ham in a large pot or jam pan and add the carrots, onions, celery, bay leaves and the peppercorns. Cover with cold water and bring to a simmer. Let it simmer for two-thirds of the calculated cooking time. Switch off the heat and leave in the liquid until cool enough to handle.
2. Peel off the skin – this will peel away quite easy with a small sharp knife – and transfer to a roasting tin. Preheat the oven to 190C/375F/gas mark 5. Mix the sugar with the ginger and press onto the fat. Spoon a little cooking liquid into the roasting tin and cook the ham in the oven for the remaining cooking time, basting occasionally. The ham may be served warm or cold.
3. For the salsa, cut away the skin of the pineapple and discard the core. Chop the flesh coarsely and mix with the remaining ingredients. Make the salsa on the day that you’re going to eat the ham.

Golden Christmas Cake
This deliciously fruity cake makes an ideal foodie Christmas present.
Serves 20

100ml dry sherry, dark rum or brandy
125g each dried papaya, pineapple, mango slices and apricots, chopped
350g sultanas
100g tub cut mixed peel
350g glacé cherries, halved
250g butter, softened
250g light soft brown sugar
5 large eggs, beaten
250g plain flour

1. Place the chosen alcohol and fruits in a large bowl, mix well, cover and leave to soak for at least 12 hours but up to 48 hours.
2. Line a 23cm (9in) round tin with a double layer of greaseproof paper then tie a thick layer of newspaper around the outside of the tin. Preheat the oven to 150C/300F/gas mark 2.
3. Cream the butter and sugar until fluffy. Beat in the egg a little at a time. Fold in the flour then stir in the fruit.
4. Transfer the mixture to the prepared tin and level the surface. Cook in the centre of the oven for 2½–3 hours until risen and firm to the touch, and when a skewer inserted into the cake comes out clean.
5. Leave to go cold in the tin then turn out and wrap in greaseproof paper and then foil. Store in a cool dry place. Serve with chunks of Cheddar or Wensleydale cheese.

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