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Traditional Christmas menu

If you are a stickler for tradition, you'll love our classic Christmas dinner. Start with smoked salmon, enjoy glorious glazed ham and crackling roast pork but be sure to leave room for Christmas pudding or a slice of cherry ripple cheesecake.

Time plan - plan & cook smarter

You can do this! We’ve made it extra easy this year with a breakdown of this menu to help you get ahead and stress less on the day. Tick it off as you go for fuss-free entertaining!

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Up to 3 months ahead

Make the Christmas Pudding. Store, covered, in the fridge.

Up to 3 days ahead

  • Make the Peach & Rum Glaze for Curtis Stone's Best-Ever Glazed Ham. Cover and refrigerate.
  • Make Apple Jelly Gems for Curtis Stone's Roast Pork with No-Fail Crackling. Cover and refrigerate.
  • Make the candied orange for the Christmas Pudding. Cool and store in an airtight container in a cool, dark place.

Up to 2 days ahead

Make the Cherry Ripple Cheesecake. Cover and refrigerate.

Up to 1 day ahead

Remove the rind and score the ham. Cover and store in the fridge.

On the day

6 hours ahead

Prepare the German-Style Potato Salad without adding the eggs. Cover and refrigerate. Boil the eggs and keep them in the fridge, unpeeled.

4 hours ahead

  • Roast the pumpkin for the Jewelled Pumpkin & Pistachio Salad. Cool then cover and store at room temperature. Roast pistachios.
  • Prepare ingredients for Brie & Caramelised Onion Pull Apart Bread. Store cheeses in fridge.

3 hours ahead

  • Make the Salsa Verde for Curtis Stone’s Smoked Salmon Carpaccio. Cover and store at room temperature.
  • Make the Orange Butter for the Christmas Pudding. Cover and refrigerate.
  • Prepare and roast the pork for 2-2.5 hours, then increase oven temperature.
  • Cook the ham in a covered barbecue: to prepare a covered gas barbecue for indirect cooking, heat one burner on medium-high, leaving the other burners off. Line a large heavy rimmed baking tray with foil. Place your prepared ham on the tray and cover with foil. Position the tray on the side of the barbecue that is off. Close the lid and leave to cook for about 1.5 hours or until ham is cooked through.

2 hours before serving the main

Prepare yoghurt mixture for Jewelled Pumpkin & Pistachio Salad. Cover and refrigerate.

1.5 hours before serving the main

Start glazing the ham every 15 mins for 1-1 1/4 hours

30 mins before guests arrive

Assemble and bake the Brie & Caramelised Onion Pull Apart Bread.

Just before guests arrive

Assemble Curtis Stone’s Smoked Salmon Carpaccio.

1 hour before serving the main

Remove the German-Style Potato Salad from the fridge so it isn't served completely chilled.

2 hours before serving dessert

Reheat the Christmas Pudding for 2 hours following directions in step 4.

45 mins before serving the main

Finish roasting the pork at higher temperature, then rest for 15 mins.

30 mins before serving the main

Prepare the onion and cranberry mixture for the Jewelled Pumpkin & Pistachio Salad. Soak, then drain well.

Just before serving the main

  • Finish the Jewelled Pumpkin & Pistachio Salad.
  • Finish the German-Style Potato Salad.

Just before serving dessert

Remove the Cherry Ripple Cheesecake from the fridge.

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