Richard Corrigan uses organic ham for his Christmas dinner.


  • 2 onions (peeled and halved)
  • 6 celery stalks (cut into large pieces)
  • 3 leeks (washed and cut into large pieces)
  • 1 head of garlic
  • 2 star anise
  • 1 tsp crushed cardamon pods
  • 0.5 tsp black pepper corns
  • 1 bottle of white wine
  • greaseproof paper
  • tin foil


  • Put all the vegetables and spices into a large saucepan, it needs to be large enough to hold the vegetables and the ham.
  • Sit the ham on the vegetable trivet. Pour over the bottle of wine.
  • Cover the ham and vegetables with a double piece of greaseproof paper
  • Cover the top of the pan with a double layer of tin foil and scrunch up tightly so that no steam can escape
  • Put on the tightly fitting lid make sure not to break the tin foil seal
  • Bring to steaming and allow steam for 25mins per ½ kg.
  • The ham can be steamed on the hob or in the oven at 180°C for 25-30mins per ½ kg depending on the oven.
  • Remove from the heat once cooked and allow rest in the liquor for 15-20mins.
  • Remove the pot and take off the rind- it should roll away easily once cooked.

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