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Party perfect

Get into the festive spirit with these winter wonders – ideal when you’re expecting a crowd

Mustard-glazed ham


Serves 8
Ready in about
2 hours 15 minutes, plus cooling and overnight soaking

2.5kg piece boned and rolled middle gammon, soaked for 24 hours in cold water

2 large carrots, scrubbed and sliced

2 large onions, thickly sliced

2 celery sticks, chopped

12 cloves

2 tsp black peppercorns, crushed

8 bay leaves

Fresh cranberries and rosemary, to garnish (optional)

For the glaze:

1 tbsp mustard powder

1½ tbsp sweetener

3 level tbsp reduced-sugar marmalade

About 75 cloves

1 Put a trivet into a large, deep pan, place the gammon on the trivet and cover with cold water by at least 3cm. Add the carrots, onions, celery, 12 cloves, peppercorns and bay leaves. Place over a high heat and bring to the boil, then reduce the heat to low and simmer for 1 hour 40 minutes. Remove from the heat and leave to cool slightly in the liquid.

2 Preheat your oven to 220°C/fan 200°C/gas 7. When the meat is cool enough to handle, lift it onto a board and remove any string, skin and visible fat. Discard everything else in the pan. Re-tie the joint with kitchen string and place in a foil-lined roasting tin.

3 For the glaze, mix the mustard powder, sweetener and marmalade to make a thick paste. Press the cloves into the meat to create a criss-cross pattern, then smear the glaze over the top, leaving the cut ends of the joint unglazed.

4 Bake for 20 minutes or until the glaze is golden brown and the meat has heated through. Place on a serving platter and add the cranberry and rosemary garnish, if you like. To serve, slice thinly and divide between 8 plates. Enjoy with Speed Free veg or salad.

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About Slimming World

Give yourself the gift of weight loss this Christmas with the November/December issue of Slimming World magazine... Featuring amazing real-life transformations, fab and filling recipes, and tips and advice to see you celebrate the festive season in slimming-friendly style. If a cracking weight loss is top of your wish list this Christmas, then we’re here to help. We’ve packed the new issue with ways to help you get through this frantic time of year, keep your weight loss on track and enjoy yourself, too. From ideas for filling your freezer with hearty slimming food and strategies for surviving stress, through to a guide to enjoying party-season tipples without giving your slimdown a hangover, we’ve got it covered. There’s also sleigh-loads of inspiration. Our party girls, Chantelle, Kathryn and Sarah, tell us how losing weight gave them their sparkle back in their 30s, 40s and 50s, while Slimming World’s Man of the Year, Danny, shares his emotional journey – after losing 8st he feels like the man he was always meant to be. And there are six more seasonal weight-loss stories to enjoy. Total weight loss in the issue? An incredible 83st. Plus: a super-tasty seven-day menu plan; the season’s hottest fragrances for men; and our top tech-y fitness finds. ‘App’y Christmas!