DIY Xmas: Grilled ham with honey butter glaze, cranberry sauce and pickled cabbage


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By Rebecca Lynne Tan, Eunice Quek

The Straits Times

Tuesday, Dec 17, 2013

  • Christmas is a week away and if you are starting to fret about what to cook for your dinner party, stop.

    Six Singaporean chefs from five restaurants have put together festive recipes for home cooks including appetisers, main courses and a dessert.

    They have come up with a total of seven recipes that can each serve eight people.

    Bryan Chia and Petrina Loh, both 31, chef-owners of Morsels, a sharing plates restaurant in Mayo Street off Jalan Besar, whip up a recipe for a warm beef tripe and cannellini bean salad with roasted Roma tomatoes.

    They also share a recipe for a roast lamb shoulder with glutinous rice stuffing - a slightly Asian take on traditional versions of stuffing, which usually feature bread.

    Joseph Yeo, 31, chef and co-owner of SPR MRKT, a bistro in McCallum Street, offers a festive version of his bistro's grilled corn soup that includes crispy polenta cubes and chunks of turkey ham.

    For a decadent spin on Yuletide fare, chef-owner Bjorn Shen, 31, of Artichoke at Sculpture Square, dishes up a chicken double down burger with a honey butter glazed grilled ham.

    It is a slice of ham wedged between two chicken breasts, which form the "bun" for the burger - there is no bread here.

    He secures the burger with a candy cane instead of a toothpick, which imparts a hint of peppermint to the patty.

    Meanwhile, Matthew Mok, 38, of private dining restaurant The Rabbit Stash in Alexandra Road, pays homage to his roots with a Peranakan-style pumpkin curry that includes a spicy rempah and coconut cream drizzled over the dish.

    For dessert, let your guests help themselves to frozen berries, hot white chocolate sauce and a crunchy crumble, or plate it for them if you prefer.

    The dessert is by pasty chef and owner of Patisserie G, Gwen Lim, 40. It is inspired by a dessert she had at The Ivy in London, during her university days in the late 1990s.

    The best part about some of these chefs' recipes is that they offer ways to use up leftovers.

    Chop up ham and turkey and shuck yesterday's grilled corn to make chef Yeo's grilled corn soup.

    And in place of chicken breasts for chef Shen's chicken double down burger, use turkey.

    rltan@sph.com.sg

    euniceq@sph.com.sg


    Get a copy of The Straits Times or go to straitstimes.com for more stories.

  • For the pickled red cabbage
  • 2 cups white wine vinegar
  • 2 cups white sugar
  • 4 cups water
  • 2 tsp salt
  • 1/2 head of red
  • cabbage, thinly sliced
  • For the glaze
  • 200g honey
  • 200g unsalted butter, at room temperature
  • For the cranberry sauce
  • 4 Tbs oil
  • 1 large red chilli, chopped
  • 1/2 a celery stick, chopped
  • 2 garlic cloves, peeled and chopped
  • 1 cinnamon stick
  • 1 tsp ginger powder
  • 4 cups canned cranberry sauce
  • Salt to taste
  • 8 thick pieces of ham
  • 4 Tbs vegetable oil
  • A few leaves of fresh mint, shredded
  • 1. For the pickled red cabbage: Combine vinegar, sugar, water and salt in a pot. Bring to a rolling boil and pour immediately over the red cabbage in a bowl.
  • 2. Ensure that all the cabbage is submerged and leave to pickle overnight.
  • For the glaze
  • 1. Beat the honey and butter in a bowl until well combined. Chill in the refrigerator.
  • For the cranberry sauce
  • 1. In a saucepan, heat the oil over medium heat. Add the chilli, celery, garlic, cinnamon and ginger powder and cook for 2 to 3 minutes.
  • 2. Add the cranberry sauce and simmer for 10 minutes. Add salt to taste and remove from heat. Set aside to cool.
  • 3. In a non-stick pan over medium-high heat, pan fry the ham slices on both sides, about 1 minute each side.
  • 4. Add 4 Tbs of the honey butter mixture. Let the butter melt and caramelise around the ham for about two minutes.
  • 5. Once the glaze has formed a dark brown and sticky coating on the ham, place the ham slices on a plate.
  • 6. Drizzle the cranberry sauce on top of the ham.
  • 7. Strain the pickling liquid from the red cabbage. Garnish the ham with the red cabbage and mint leaves.
  • Serves eight.