Fancy a change to the usual festive traditional centrepiece? Then why not try this succulent, roasted ham recipe, it has a show-stopping marinade made using Lee Kum Kee Premium Light Soy Sauce and Lee Kum Kee Chilli Garlic Sauce. A festive favourite of ours, the ham will provide a feast for everyone this Christmas and leave leftovers to enjoy days later as you carry on the celebrations.
For the Meat
Preheat the oven to 170°C/150°C fan/gas 3.
Heat a deep large casserole dish with oil and pan-fry the ham until golden, then add beer. Cover the pan and place in the oven to braise for about 90 minutes.
After the first 60 minutes raise the temperature to 190°C/170°C fan/gas 5. Uncover the meat, drain off the liquid and brush with the prepared glaze. Keep brushing and turn the meat around until nicely golden.
For the Cabbage
For the Carrots
Combine ingredients for the carrot glaze, pour over the carrots and place into the oven alongside the ham during its last 30 minutes of cooking.
Char Siu Sauce will give the perfect sticky glaze for the meat.
PREP TIME: 60 MINS | COOK TIME: 90 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
