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Cooking Hints for Christmas Meats
 

PORK

For great crackling:
Preheat oven at high heat (230°C) and place pork in for 20 min, then reduce the heat to 180°C for the remainder of cooking time.

A leg of pork requires 40min per kg to cook.
A boneless pork loin requires 30min per kg to cook.

There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

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When the pork is cooked remove it from the oven and give it at least 10 min resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juices.

GLAZED HAM
Glazed hams can be reheated.

Preheat oven to 120°C and baste ham with juices every 10-15min for 1½ hrs.
 You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients
Julia Child (1912 - 2004) 


TURKEY

  

A turkey breast roll requires 28 min per kg to cook.

A turkey buffet requires 30 min per kg to cook.

A traditional whole turkey requires 35 min per kg to cook.

Preheat the oven to 180°C/350°F/Gas 5.
Remove the turkey from its outer packaging. Place the turkey into a prepared roasting pan, breast side up.
Melt a stick of butter or margarine then pour over the turkey. Next, season the turkey.
Place into a pre-heated 180°C oven. Don’t cover the turkey yet; allow the bird to become brown. The length of time varies on your oven and size of turkey. Check the turkey after an hr and at intervals until beautifully brown.
When brown cover with the roaster lid or tent foil. When a turkey is done both legs will move easily, wings will be flexible and juices should run clear when thickest part of turkey is pierced with a skewer.
Remove from the oven when done and let sit for about twenty min before carving.