Step-by-Step Cooking Guide to Ham Buffet

Five days before your meal

  • Christmas Pudding Ice-cream: Make as directed, freeze until ready to serve

Two days before your meal

  • Strawberry and White Chocolate Tart: Make pastry, chill overnight

One day before your meal

  • Baked Ham: Remove skin from ham, score fat, store in calico ‘ham bag’ in bottom of fridge overnight. Make glaze as directed, store in container overnight
  • Duchesse Sweet Potatoes: Cook potatoes as directed, mash. Store in airtight container in fridge
  • Carrot Coleslaw: Make¬† dressing, store in jar overnight
  • Pasta Salad: Cook pasta, store in fridge overnight. make dressing, store in jar overnight
  • Pear and Rocket Salad: Wash rocket leaves, chill in crisper overnight. Make dressikng, store in jar overnight
  • Strawberry White Chocolate Tart: Make chocolate custard as directed, store in container overnight

Four to Six hours before your meal

  • Duchesse Sweet Potatoes: make choux pastry, add potato, store until ready to cook
  • Carrot Coleslaw: Prepare all salad ingredients, set aside in fridge
  • Pasta salad: Prepare all salad ingredients, set aside in fridge
  • Strawberry Tart: Blind bake pastry case, fill with custard. Wash and hull strawberries

Two hours before your meal

  • Baked Ham: Cook and baste as directed
  • Mango Salsa: Prepare as directed, store, covered, in fridge
  • Pear and Rocket Salad: slice pears, tomatoes
  • Strawberry Tart: Finish decorating tart with strawberries, chill until ready to serve

One hour before your meal

  • Duchesse Sweet Potatoes: Pipe mixture onto baking sheet, bake as directed

30 minutes before your meal

  • Baked ham: remove from oven, keep warm until serving

15 minutes before your meal

  • All salads: Toss together ingredients for each salad, add each dressing, serve
  • Ham: Take ham to the table
  • Mango Salsa: Serve
  • Duchesse Potatoes: Serve
  • Desserts:¬† Serve at last minute, at the table

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