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


  1. Put all the vegetables and spices into a large saucepan, it needs to be large enough to hold the vegetables and the ham.
  2. Sit the ham on the vegetable trivet. Pour over the bottle of wine.
  3. Cover the ham and vegetables with a double piece of greaseproof paper.
  4. Cover the top of the pan with a double layer of tin foil and scrunch up tightly so that no steam can escape
  5. Put on the tightly fitting lid make sure not to break the tin foil seal
  6. Bring to steaming and allow steam for 25mins per ½ kg.
  7. 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.
  8. Remove from the heat once cooked and allow rest in the liquor for 15-20mins.
  9. Remove the pot and take off the rind- it should roll away easily once cooked.