Glazed ham the winner for chef

SHOPS are getting busier, traffic is heavier and the supermarkets are full to the brim and this means only one thing - Christmas has arrived.

It is a time for trees to be put up and decorated and for the house to be littered with wrapping paper and ribbons.

For many this can be an exciting time, but for others it can also be stressful as families everywhere are preparing for the all-important Christmas lunch or dinner.

The Daily Liberal has put a call out to the people of Dubbo to find out their favourite sweet and savoury dishes that bring joy to family and friends.

For Tony Blaze, executive chef of the Dubbo RSL Club, a leg of ham cooked the right way can do wonders for an appetite.

For many years now, Mr Blaze has glazed a 1.5 kilogram leg of ham with maple syrup and cinnamon, much to the enjoyment of friends and family.

He explained the simple process of removing the outside skin and scoring the fat of the ham allowed him to glaze the ham.

"I use about 3.5 teaspoons of cinnamon for the glaze mixture and gently brush the mixture using a pastry brush before putting it in the oven for two and a half hours on 165 degrees," Mr Blaze said.

Another helpful hint was to add finely chopped red chilli and garlic to give the glaze some colour. He said he would serve the ham with roast vegetables and a salad, enough for a big family.

The Dubbo RSL, in the lead up to Christmas, currently has a roast lunch served every day until December 24.

Kids can come and sit on Santa's lap between 6pm and 8pm on selected nights before Christmas. For more information on what's on at the Dubbo RSL Club, go to www.dubborsl.com.au.

* If you have any Christmas recipes you would like to share, please send them to anthony.cini@ruralpress.com or virginia.carter@ruralpress.com.

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