A rich source of B vitamins and protein, ham is surprisingly low in fat. The sodium content can be quite high, however, but reduced-sodium hams are available.

Ingredients
1kg mini ham
1 cup brown sugar
1/2 cup apple juice
5 tablespoons fig jam
Ground mixed spice
Ground cinnamon

Method
Preheat the oven to 180°C. Place the ham in a small baking dish. Combine the brown sugar, apple juice, jam, and a pinch each of mixed spice and cinnamon, in a medium bowl.
Brush the ham with the glaze and bake for 30 minutes, brushing the ham with the glaze regularly until golden brown. Test the ham by piercing with a skewer in the thickest part; the juices should be hot.
Rest the ham for 15 minutes in a warm place to allow the juices to settle and to make it easier to carve.

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Prawns & asparagus with basil aioli

Barbecued prawns are a healthy favourite for an Aussie Chrissy lunch, and taste great when topped with a zesty creamy dressing.

Ingredients (serves 10)
1.5kg (about 40) medium green prawns, peeled leaving tails intact, deveined
5 bunches asparagus, woody ends trimmed
2 lemons, rind finely grated, juiced
1 tbs olive oil
Olive oil spray
Small basil leaves, to serve
Basil aioli
170g (2/3 cup) 97 per cent fat-free mayonnaise
2 tsp fresh lemon juice
2 garlic cloves, crushed
2 tbs chopped fresh basil

Method
Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together the lemon rind, lemon juice and oil in a jug. Season with pepper. Divide among the dishes. Toss to coat. Cover and place in the fridge for 1-4 hours to marinate.
Meanwhile, to make the basil aioli, combine the mayonnaise, lemon juice, garlic and basil in a bowl. Season with pepper. For a thinner consistency, if desired, gradually add 1-2 tablespoons cold water, whisking until smooth and well combined.
Drain the prawns. Thread, tail end first, onto the skewers.
Drain the asparagus. Preheat a chargrill or barbecue grill on high. Spray the prawns and asparagus with olive oil spray to lightly grease. Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp.
Divide the asparagus and prawn skewers among serving plates. Season with pepper. Drizzle over the basil aioli and top with the basil leaves to serve.

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Low fat Christmas pudding

Enjoy a portion of Christmas pudding without worrying about how much fat it contains.

Ingredients
75 g Currants, Average
75 g Sultanas
115 g Raisins, Seedless, Average
50 ml Brandy, 37.5% Volume
75 g Cherries, Glace, Average
75 g Flour, White, Self-Rising, Average
½ Tsp/1½g Cinnamon, Powder
50 g Breadcrumbs, Average
50 g Sugar, Light Muscovado
1 Tsp/2g Lemon, Peel, Raw
1 Tsp/2g Oranges, Peel, Raw
115 g Apples, Sliced, Average
115 g Carrots, Grated
1 Tbsp/10ml Juice, Lemon, Fresh
2 Egg/112g Eggs, Medium, Average
60 ml Milk, Skimmed, Average
2 Tbsp/40g Molasses, Average
60 ml Brandy, 37.5% Volume

Method
First of all soak the dried fruit in the brandy overnight.
Shake the cherries in the flour and add mixed spice, cinnamon, breadcrumbs, sugar and gravy browning.
Mix in the grated zest, apple and carrot along with the lemon juice. Add the soaked fruit.
Beat the eggs with the milk and molasses, slowly add to the mixture, stirring well. Mix gently but thoroughly.
Place in a 1.2litre ovenproof dish. If you wish to microwave the pudding, place an upturned plate over the dish and microwave on high for 5 minutes. Leave to stand for 5 minutes, then microwave for a further 5 minutes. if you wish to steam the pudding, cover with foil or pudding cloth, and then steam gently for 3hours.
Once cooked allow to cool and then wrap in foil and leave in a cool dry place until required.
Before reheating, prick the pudding several times and pour some more brandy over the top. Steam for 1-2 hrs or microwave on high for 10mins.

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