Skip to Content

Seasonal savoury recipes to impress...

Maple Ham Banner

Have you seen the fabulous food in our 2018 Steamer Christmas catalogue?  We always get lots of comments on the stunning food used in the photography which help bring Christmas to life on the page - so we thought we'd share them with you!  Here is the savoury selection of delectable buffet goodies created for us by local bespoke caterer & baker, Jessica from Brighton Bakes.  Thank you to Jessica for sharing these with us, and helping us realise our dreams of a delicious Christmas!


Maple Mustard Glazed Ham


4kg whole leg of ham (pre-cooked ham is easier, but if buying uncooked gammon, simmer in water with a cinnamon stick, cloves, bay leaves and peppercorns for 2 hours)

200ml maple syrup

2 tbsp grain mustard

2 tbsp soy sauce

2 tbsp Worcestershire sauce



  • Pre-heat the oven to 190 (fan 170)
  • Mix all the marinade ingredients in a jug
  • Slice most of the fat off the surface of the ham, leaving about 1cm thickness. Score this with a sharp knife in a criss-cross pattern and push a clove into each diamond shape.
  • Brush half the marinade all over the ham, and cook for 15 mins, then pour over the rest.
  • Cook for a further 45 mins, basting every 10 mins or so till the ham is brown and shiny. It’s helpful to turn the ham around in the oven, which ensures that it browns evenly.


 Terrine & Blini Buffet Recipes

Slow-cooked Pork Terrine


300g chicken livers, cleaned and chopped

500g minced pork

300g streaky bacon or lardons or pancetta

4 garlic cloves, crushed

2 shallots, chopped

1 tbsp thyme leaves

Handful parsley

2 bay leaves


Cloves, Mace, Ginger – 1 pinch each


10 slices prosciutto



  • Mix all the ingredients (except the prosciutto) in a large bowl, till well incorporated
  • Line a 1kg loaf tin with baking parchment, then lay the slices of prosciutto across the base and sides, in an overlapping pattern (diagonally works well for slicing)
  • Push half your meat mixture firmly into the bottom of the tin, then layer your cornichons on top (sliced in half looks pretty), then the final half of the meat mixture.
  • Fold the prosciutto slices over the terrine mix and cover the loaf tin with foil.
  • Place the tin in a roasting tray, then pour boiling water into the tray to come half way up the sides of the tin.
  • Cook for one hour, then remove from the oven and leave to cool completely. Once cool, place on a plate in the fridge for 24 hours, weighed down with cans.
  • Turn out, slice and serve.


Smoked Salmon on Giant Blini



100g buckwheat flour

100g self-raising flour

1 tsp baking powder

225ml milk

2 large eggs, separated

25g butter, melted


200ml crème fraiche

2tbsp horseradish

150g cooked beetroot (not pickled), diced

Grated zest of a lemon

200g smoked salmon

1tbsp capers

Rocket leaves



  • Firstly make the blini. You could make lots of little ones, for a more traditional canape, or make four big ones that you can slice and serve as we did, for more of a modern look.
  • In a bowl, mix the flours, baking powder, a pinch of salt, milk, egg yolks and melted butter. Whisk the egg whites separately, and fold in to your batter, making it light and fluffy.
  • Melt a little extra butter in a small frying pan (20cm wide), and pour in roughly quarter of your batter, to cover the base of the pan. Fry over a medium heat till air bubbles start to show through your blini – at which point, slide out onto a plate, carefully turn over, and then fry on the other side till browned.
  • These blinis will keep in an airtight storage box, separated by baking paper, for a day – or alternatively they do freeze well.
  • When ready to serve, slice your giant blinis like a pizza.
  • For the topping, mix the crème fraiche and horseradish, and spoon onto your blini. Arrange the salmon, beetroot, grated lemon zest, rocket and capers prettily on top.


Don't forget your beautiful platters to make the most of your Christmas feasting and display it in style!  If you need some ideas, you can read our blog here which investigates 'why platters matter' amongst other tips and hints on making the most of your seasonal table.


Posted: 21 Nov 2018

Please wait...

Item added to the basket

Back to top