The glazed ham – a staple for Christmas
Whilst the first Convent Christmas dinner was a little late getting to the table (just after 2pm), diners made no attempt to leave the table until nearly 6pm.
A very traditional fare, but I was pleased with the results, particularly given the small galley kitchen. Perhaps Christmas in July should be on the Convent Calendar for 2014.
Lots of Christmas meat – ham, rolled loin of pork with dried apples, prunes and apricots (crackling worked) and turkey breast filled with cranberries and pistachios
The pudding complete with brandy custard and brandy butter. A pavlova was also available but the raspberry ripple terrine will need to wait for another day.