In Ireland it is usual for a family to eat roast turkey on Christmas Day and to
bake a ham on Christmas Eve. The rind of the ham is cut off prior to cooking and
this goes on top of the turkey as it is placed in the oven.
To bake the ham, we steep it in water overnight to remove the worst of the salt.
Then we remove the rind, score the fat into a grid with squares about an inch
across. Each corner of the squares would be studded with a clove. Then we spoon
honey over the whole ham, before placing it in the oven. Halfway through cooking
the honey could be repeated if a sweeter ham is desired. This makes a beautiful
clove and honey scent as the ham bakes. The ham is eaten on its own on Christmas
Eve, usually with potatoes roasted in the same dish, then sliced to accompany
the turkey on Christmas Day.
Clare O'Beara is a tree surgeon and expert witness, and a former
national standard showjumper. She has qualified in ecology and includes
environmental issues in some of her stories. She serves on the Royal Dublin
Society Forestry and the Environment Committee.
Clare is an award–winning writer of fiction and non–fiction,
whose journalism work has been published in more than thirty countries. Her
credits include Mensa Magazine and Mensa International Journal. She contributed
a story to A Pint And A Haircut (Lon Dubh, 2010), an anthology in aid of
Concern's Haiti fund.
In 2013 Clare independently published seven books of crime, science fiction
and romance. Clare reads extensively and reviews books for Fresh Fiction.com.
She lives in Dublin with her husband and cats.
In addition, Clare
reviews at Fresh Fiction.
4 comments posted.
Not being a ham lover but admiring the creative ways people prepare it is fun. Thank you and Merry Christmas!
(Kathleen Bylsma 12:29pm December 25, 2015)
We had ham at our Christmas dinner instead of turkey. It was delicious and a big hit.
(Gladys Paradowski 1:44am December 27, 2015)