A Perfect Family Christmas

Welcome loved ones in and invite them to help with the food prep (or simply chat with a glass of wine in hand as you get on with it) in your spacious open-plan kitchen, and keep mess and clutter at bay in your large, adjoining butler’s pantry (or use it conceal the star attraction!)

There’s a covered, all-weather alfresco area adjoining the kitchen so you can enjoy your festive meal outdoors as well as a family-size dining area if you prefer to dine indoors. When the meal is done and it’s time to put your feet up or play, elderly family members can relax on the sofa in the air conditioning while the younger ones kick a ball about in the backyard. Need to accommodate a few extras overnight? No problem – with four bedrooms (all with ensuites) plus a powder room, there’s plenty of space for everyone.

And to get you in the festive spirit, here are some Christmas classics you can whip up in your home that all the family will love. This festive menu has been developed to be quick and easy, leaving more time to relax with family and enjoy the festivities.

If you’re looking for the perfect Christmas ham recipe, look no further! This delicious Maple Mustard Glazed Ham combines classic flavours that the whole family will love.

Maple Mustard Glazed Ham
Prep time – 15 minutes
Cook time – 1:40 minutes
Servings – 20

Ingredients
1 Whole Leg Ham, on the bone (about 6kg)
100g Butter, chopped
1/2 cup Brown Sugar
1/3 cup Maple Syrup
1/3 cup Honey
1 tablespoon Mustard
Whole Cloves

Method
Step 1: Preheat the oven to 170°C. Line a large baking dish with non-stick baking paper.

Step 2: Use a sharp knife to remove the rind off the ham, starting around 10cm from the end of the shank. Ensure you leave the fat on the ham as you cut. Run a knife under the skin and remove gently. With the sharp knife, lightly score the ham in a diamond pattern. Stud the centre of the diamonds with the cloves and transfer to the baking dish.

Step 3: To make the glaze, heat a saucepan over medium heat. Add the butter, sugar, maple syrup, honey and mustard and stir until the sugar completely dissolves.

Step 4: Brush one-third of the glaze onto the ham and bake. Cook the ham for 1 hour 30 minutes, brushing with glaze every 30 minutes.

Step 5: Set ham aside for 15 minutes to rest. Carve ham and serve with remaining glaze.

You are sure to impress with this summertime favourite on your Christmas lunch table. Serve succulent fresh prawns with this fresh Salsa Verde and creamy Tartare dipping sauce for a healthy and delicious side.

Fresh Prawns served with Salsa Verde and Tartare Sauce
Prep time – 10 minutes
Serving – 12

Ingredients
2kg King Prawns, cooked

For Salsa Verde
1 cup Flat-Leaf Parsley
1 cup Basil
1 Garlic Clove, minced
2 teaspoons Capers, drained
1/2 cup Extra-Virgin Olive Oil
Juice of 1 Lemon
Pinch of Sea Salt

For Tartare Sauce
1/2 cup Mayonnaise
3 tablespoons Pickles, chopped
1 tablespoon Lemon Juice
1 tablespoon Dill, chopped or 1 teaspoon Dried Dill
1 teaspoon Worcestershire sauce
1 teaspoon mustard
Pinch of Sea Salt and Ground Black Pepper

Method
Step 1: Wash cooked prawns and place in cold water to rest.

Step 2: To make the salsa verde dipping sauce, combine parsley, basil, garlic and capers in a food processer and blitz until mixture is finely chopped. Reduce to low speed and slowly add the olive oil and lemon juice to the mixture. Process until well combined and add to serving bowl. Season with salt and let stand for 10 minutes prior to serving.

Step 3: To make the tartare sauce, combine mayonnaise, pickles, lemon juice, dill, Worcestershire sauce and mustard into the medium bowl. Stir the mixture until well combined and season with salt and pepper. Let stand in the refrigerator for 15 minutes prior to serving for best flavour.

Step 4: Strain cold, cooked prawns until dry and add onto a large platter and serve with dipping sauces.

Complete your festive meal with these tasty side dishes to complement that flavours of the glazed ham and fresh prawns.

Roast Pumpkin Salad
Prep time – 15 minutes
Cook time – 30 minutes
Servings – 10

Ingredients
For Roast Pumpkin
600g Pumpkin, peeled and cut into 2cm-thick pieces
2 tablespoons Extra-Virgin Olive Oil
Pinch of Sea Salt and Ground Black Pepper

For Dressing
2 tablespoons Extra-Virgin Olive Oil
2 tablespoons Balsamic Vinegar
1 tablespoon Honey
Pinch of Sea Salt

For Salad
1/3 cup Walnuts
1/4 cup Pomegranate Seeds
300g Spinach Leaves, washed
200g Rocket Leaves, washed

Method
Step 1: Preheat oven to 200°C. Line a large baking dish with baking paper. Place pumpkin pieces in dish and drizzle with olive oil and season with salt and pepper. Bake pumpkin for 25 minutes or until golden brown, turning once during cooking.

Step 2: Remove pumpkin from oven and sprinkle with walnuts. Return to the oven and bake for 5 minutes or until the nuts are lightly toasted. Remove from oven and let cool for 10 minutes.

Step 3: Place olive oil, balsamic vinegar honey and salt in a bowl and stir until combined.

Step 4: Mix spinach and rocket leave in a large bowl, adding the pumpkin once cool. Top with pomegranate seeds. Drizzle the dressing over the salad and toss before serving.

Balance out your hearty Christmas lunch with this classic Garden Salad – full of fresh flavours and super easy to throw together.