Christmas Eve

Obviously the plan for today was to ensure that the house was tidy and that all Christmas preparations were complete ... well, it's fair to say that most of the Christmas preparations were completed ... the critical ones anyway. As for an orderly and clean domestic environment that'll have to wait until tomorrow morning.

This is how the day panned out.  First activity this morning was to get the honey roast ham* on to platter, covered and in the refrigerator. I then bagged up and froze the water it had been cooked in, as it makes the most fantastic pork stock ... perfect for soups.

I then continued with general clearance activities until 30% asked me if I had received my tax rebate. I had a few minutes to spare, so I checked ... My account balance was not as magnificent as expected, as the buggers at His Majesty's Revenue & Customs had clearly failed to hand over my cash. I ten spent ten minutes going round in circles with the HMRC on-line help before picking up the phone. I then spent thirty minutes talking to a lovely lady in Glasgow and, after much fiddling with my tax record, it looks like I should get my rebate in the next couple of weeks.

As I finished speaking to HMRC, Bobbyn turned up and we took the dogs for a walk down the lane. At this time of year the lanes are disgusting and the dogs were filthy by the time we returned. Fortunately TP was on-hand to assist with washing and drying the mutts, and they were soon settled in their beds.

In the afternoon I finally wrapped my Christmas gifts and then had a massive kip. For some strange reason I was absolutely exhausted and didn't feel much better on waking. 

Final task of the day was to ice the Christmas carrot cake. I eventually decided to go with my original cream cheese icing recipe and the resultant masterpiece is now taking up a lot of space in the fridge.

Christmas cake is nice,
but carrot cake is really nice

30% and I had planned to wander down the lane to join in the carol service on the village green. However we were both so exhausted that we settled for sausage and mash on our knees in front of the TV and an early night.

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* Honey Roast Ham

• Place the ham in a large lidded saucepan - I use a stock pot or jam kettle
• Cover with water and add 3 peeled and coarsely chopped onions, two or three sticks of chopped celery, three or four sliced carrots, a few black peppercorns and half a dozen bayleaves.
• Boil the ham for about 30 minutes per kilo
• Once cooked, transfer the ham to a roasting pan
• carefully remove and discard the skin
• score the fat in a diamond pattern and insert a clove in to each of the diamonds
• Once the ham has been studded with cloves, gently sprinkle and rub in a few handfuls of soft brown sugar
• trickle over half a jar of good quality honey and place it in a fan oven pre-heated to 170℃
• After about twenty minutes, baste the ham with the juices that have collected in the pan and pour over the remaining honey
• continue to bake for about another twenty minutes until the ham is a beautiful golden brown