We’re kicking off the Christmas recipes this week with the perfect protein centrepiece – ham, turkey and roast beef. Each Sunday in December, I’ll post a Christmas recipe video so by the end of the month, you’ll have plenty of recipes to put together your own ultimate Christmas lunch or dinner. Next week is sides!

Honey Glazed Spatchcock Turkey
Ingredients
– 1 turkey, spatchcocked
– Glaze
– seasoning
– Butter

Ingredients seasoning
– 50g salt
– 20g brown sugar
– 20g old bay seasoning

Ingredients butter
– 5g old bay seasoning
– 5g salt
– 100g butter

Ingredients glaze
– 10g the above seasoning mix
– 40g brown sugar
– 60g butter
– 60g honey

Method
1. Start by making the seasoning mix.
2. Next, spatchcock the turkey and lift the skin of the meat.
3. Make the butter by mixing everything together and then rub 90% of it under the skin, all over the bird. Rub the remaining 10% over the top of the skin.
4. Place the turkey onto a tray with a rack and season the turkey well. Place it in the fridge uncovered for 1-24 hours. Remove the turkey from the fridge and set your oven at 240°c.
5. Make the glaze by placing all the glaze ingredients into a pot and bring to a boil. Let this simmer for 5-10 minutes and then take off the heat.
6. Pour 1-2 cups of water into the roasting tray and roast the bird at 240°c.
7. After 45 minutes in the oven, start glazing the bird every 10 minutes until all the glaze is used up.
8. Pull the bird out of the oven when the temperature reaches 66°c at the thickest part of the breast.
9. Rest the bird for at least 40 minutes before carving.

Rosemary Salt Roast Beef
Ingredients
– 1 piece of beef suitable for roasting. I used a 3kg sirloin but rib roast also works well or for a more affordable option you can use a top round roast.
– 2 large sprigs of fresh rosemary
– 20 peppercorns
– 10g sea salt
– 3 carrots, split into 1/2
– 1 onion, cut into 1/4

Method
1. In a mortar and pestle, grind the pepper, salt and rosemary.
2. Season the beef on all sides.
3. Lay the veg down onto a roasting tray and place the beef on top.
4. Pour 1-2 cups of water into the bottom of the roasting tray (to make your gravy).
5. Place the beef into a 220°c oven for 20 minutes.
6. After 20 minutes, turn the oven down to 180°c and continue cooking until you reach an internal temperature of 55°c for medium/medium rare. This should take about an hour. If you want it more rare/medium rare, pull it out at 45°c.
7. Let the beef rest for at least 45 minutes before you carve.

Maple Mustard Glazed Ham
Ingredients
– 1 leg ham
– 30 whole cloves
– 100g butter
– 80g brown sugar
– 50g Dijon mustard
– 60g maple syrup

Method
1. Add butter, brown sugar, dijon mustard and maple syrup to a pot.
2. Place on medium heat and bring that to a boil. Let it simmer for 15-20 minutes and then take it off the heat.
3. Remove the skin from the ham.
4. Score in a diamond pattern with scores about 3cm apart.
5. Brush on one layer of glaze and then place a clove into the centre of each diamond.
6. Place into a 160°c oven for 1.5 hours. After the first 20 minutes, start brushing with the glaze and repeat every 20 minutes until the glaze is finished.
7. Once the ham has been in the oven for 1.5 hours, take it out and let it cool slightly before serving.

Chapters
0:00 Intro
0:41 Honey glazed Turkey
4:40 Rosemary salt Beef
7:16 Maple mustard glazed Ham

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