I first made this Christmas ham about six years ago and it’s become a regular staple on our family’s Christmas menu ever since. We normally have this for dinner on Christmas Eve, but there’s always some left over, so it tends to accompany the turkey and trimmings on Christmas Day too.
It’s Christmas Eve and I think that because it’s an evening that’s inherently filled with a sense of magic and wonder it’s a perfect evening for gathering around the dinner table and sharing a relaxing, warming meal with our loved ones. However, as much as I love making a good dinner on Christmas Eve I also think that it’s always nice to make something really special for dessert, such as this festive meringue wreath.
The chatter about Christmas has been well upon us since the start of October, so it’s given me quite a lot of time to think about what I like to cook around Christmastime. I tend to always make a Christmas cake at the end of November, albeit a FODMAP friendly version that’s very light on the dried fruit, but not everyone enjoys fruit cake so it’s nice to have an alternative to hand when people come to visit, such as this biscuit Christmas tree.
At Christmas time you can’t beat munching delicious gender-neutral biscuit gingerbread people. I just love the fragrant Christmassy warmth that ginger brings to biscuit dough. I might be a bit odd in this respect, but I don’t like my gingerbread to be really hard. There’s nothing worse than hurting your gums on a piece of overly-hard biscuit, so I much prefer a gentle, crumblier, but still robust biscuit texture. This is achieved by using custard powder in the mix, which also adds a vanilla flavour to the gingerbread people.