Christmas is a time for families to get together. However, have you noticed that the cook is usually nowhere to be seen, firmly stuck in the kitchen slaving away, and missing all the festive cheer?

This year, we’ve decided to give you some simple Christmas centerpiece recipes that are delicious, and will impress your loved ones, without you missing out on all the family fun!

Preparation time: 20 mins

Cooking time: 2 hours 45 mins

Total time: 3 hours 5 mins

Servings: 12-16

Ingredients:

• 1 (6-8 pounds) of shank-end, spiral-sliced, bone-in ham
• 1/2 cup of maple syrup
• 1/2 cup of dark molasses
• 2 tablespoons of whole grain mustard
• 1/4 teaspoon of ground cinnamon

Directions:

1. Preheat your oven to 250°F (for at least 20 minutes so the temperature is even).

2. Wrap your ham tightly with foil and place onto a rack that’s been placed onto a rimmed baking sheet. Then, place the ham into the oven and cook for 2 1/2 hours.

3. While the ham is cooking, measure your maple syrup and dark molasses using Chef Remi Measuring Cups. Our cups have non-drip, lipped spouts, so you can measure and pour liquid ingredients without causing a mess.

They also have angled handles with thumb rests, which are designed to give you grip and comfort when you pour. They’re very lightweight and portable, unlike heavy Pyrex or glass cups, so anyone can use them without accidents.

4. Measure out your mustard and cinnamon using Chef Remi Measuring Spoons, which have perfectly circular spoon heads to allow you to get into small jars, containers and pots – much easier than using elongated dinner spoons.

Also, the rim and handle are level on each spoon, so liquids don’t drip out and you get the most precise measurement. You can also level off dry ingredients with a knife blade.

5. Place the maple syrup, molasses, mustard and cinnamon into a saucepan. Place onto medium heat and bring to boil, before reducing to a simmer for about 15 minutes. Stir continuously with a kitchen spoon until syrupy and thick. Set aside.

We recommend using the Chef Remi 3 Piece Kitchen Spoon Set.

As these spoons are made from food-safe nylon, they will never scratch your precious nonstick, Teflon, ceramic enamel or coated pans, unlike metal spoons.

They also won’t absorb odors, unlike wooden spoons, and they won’t deteriorate, unlike silicone spoons.

6. After 2 1/2 hours, take the ham out of the oven and use a meat / cooking thermometer to check the inside of the ham has registered to a safe temperature of 120°F. If it hasn’t, you need to keep cooking your ham until you reach this temperature.

We recommend you use the Chef Remi Cooking Thermometer as it has been designed to give you instant accurate temperature readings.

It has a long probe, so you can get right into the middle of your ham where it is the furthest away from the heat source.

And it has a ‘freeze' temperature button, which allows you to 'freeze' the temperature while the probe is in the food. This is because, as soon as you remove the probe, the temperature it registers will drop as it reacts with the cool air.

Without this freeze function, you may assume your ham is cooler than it actually is, and you end up cooking for far too long and ruining it!

7. Using a mini spatula, paint your ham all over its surface with 1/3 of your maple sauce. Now, increase the temperature of your oven to 400°F, and place the ham back in for just 5 minutes.

The Chef Remi 3 Piece Spatula Set includes a spoonula (half spoon half spatula) for folding dough, a square spatula for scraping mixing bowls, and a mini spatula for frosting cakes, or spreading / painting butter or sauces – the ultimate kitchen set!

8. Remove the ham from your oven, paint another 1/3 of your maple sauce onto the surface, and place the ham back into the oven again, this time for 10 minutes, until shiny and crispy.

9. Remove the ham from the oven for the final time, and paint on the remaining maple sauce using your mini spatula.

10. Tent your ham with foil, and leave for at least 15 minutes, before carving with a carving knife.

We recommend you use the Chef Remi Carving Knife. It’s lighter, thinner and more flexible than a standard chef’s knife, so you can carve thinner slices as well as debone meat easily.

It also has a narrower spine than a chef’s knife, to give you uniform, precise meat slices, and a curved tip, which allows you to expertly shape corners.

Merry Christmas!