Unusual and challenging sewing techniques

Unusual and challenging sewing techniques

I was having a conversation with somebody recently about the different techniques we use in sewing clothes. So I began to make a list. I'm not talking about the basics like laying out a pattern, cutting, simple darts. They are important for sure, but I'm more...

2026 Sudoku wardrobe contest

2026 Sudoku wardrobe contest

This is an ongoing post, and I'll update it as I go The 2026 wardrobe contest organised by Sewing Pattern Review is the perfect opportunity for me to use up my (huge) stash and also to sew a new wardrobe after big weight loss over the last 12 months. I also need to...

Revisiting my youth

Revisiting my youth

..through the medium of Vintage Sewing Patterns. I discovered this classic deep in my stash recently. Apparently I was a size 12 back when I was 18 years old and sewed this the last time. I loved this pattern, especially the jacket which was so cool. I made it from a...

Garden redesign

I've been shopping for plants at Farmer Gracy for the great garden redesign of 2025. These arrived today and are now potted up, parked in the greenhouse and doing their thing while I get the borders ready. Photos and descriptions from the Farmer Gracy websiteOne...

Poor Mother

Julskinke

Christmas, Cooking

Ingredients

  • 1 (18-pound) whole bone-in, skin on, fully cooked, poached in cider with peppercorns, allspice, onion, carrot. (cook the day before) You can cook on the morning of Christmas Eve, but it takes 3 hours to simmer so allow enough time.

For the glaze:

  • 1/2 cup cider vinegar
  • 1 cup maple syrup
  • 2/3 cup country-style Dijon mustard
  • 2 tablespoons apricot jam
  • Pinch of coarse salt
  • Freshly ground black pepper

Directions

  1. Preheat oven to 180 degrees.
  2. Meanwhile, in a small saucepan, heat vinegar over medium-high heat until reduced to 2 tablespoons, about 6 minutes. Add maple syrup, mustard, jam, and salt; season with pepper. Cook, whisking, until well combined, about 2 minutes. Set glaze aside.
  3. Cut rind off ham using a sharp knife. Slice off most of the fat, leaving a 1/4-inch-thick layer. Score fat on top of ham in a pattern of 1- to 2-inch diamonds.
  4. Brush ham evenly with one-third of the glaze and put in oven. After 20 minutes, brush ham again with half the remaining glaze. Cook for 15 minutes and brush with remaining glaze. Continue baking ham until an instant-read thermometer inserted into thickest part of ham reaches 145 to 150 degrees, about 15 minutes more.
  5. Transfer to a cutting board. Let ham cool 30 minutes before carving.

0 Comments

Favourite Reads

Unusual and challenging sewing techniques

Unusual and challenging sewing techniques

I was having a conversation with somebody recently about the different techniques we use in sewing clothes. So I began to make a list. I'm not talking about the basics like laying out a pattern, cutting, simple darts. They are important for sure, but I'm more...

read more
2026 Sudoku wardrobe contest

2026 Sudoku wardrobe contest

This is an ongoing post, and I'll update it as I go The 2026 wardrobe contest organised by Sewing Pattern Review is the perfect opportunity for me to use up my (huge) stash and also to sew a new wardrobe after big weight loss over the last 12 months. I also need to...

read more
Revisiting my youth

Revisiting my youth

..through the medium of Vintage Sewing Patterns. I discovered this classic deep in my stash recently. Apparently I was a size 12 back when I was 18 years old and sewed this the last time. I loved this pattern, especially the jacket which was so cool. I made it from a...

read more
Theme Designed by The Pretty Divi Theme Shop | 2021