Rather than ham, try a roast of pork on Christmas Day. Ask the butcher to score the fat for easy-to-carve and delicious crackling (to my mind, an essential with roast pork).

Ingredients

• 2.5-3 kg boneless pork loin for stuffing, well scored
• ½ quantity of Real Mince Meat with Beef Mince (see Real Mincemeat with Beef Mince recipe)
• 2 tablespoons oil
• 1 tablespoon salt

Method

1. Place the pork skin side down on a chopping board.
2. Arrange the mince meat stuffing down the centre of the loin, packing it firmly where the eye of the loin joins the flap. Roll up to enclose and secure with toothpicks or string.
3. Place join side down on a foil or baking paper lined tray and rub the skin well with oil and salt.
4. Roast at 220ºC for 20 minutes and then lower the temperature to 180ºC and cook for 30 minutes per 500 grams (Total cooking time for 2.5kg is 2 hours and 50 minutes). Rest 10-15 minutes before carving.
5. Serve with gravy or sauce or serve cold with pickles.