There’s no absolute need to have a cold Christmas ham on a welcome table, but there are few sights more seasonally cheering. I like to have some of the sweet, salty pink meat carved, and some still clove-studded and gorgeously whole, as a joint, on a wooden board. Obviously, it is fabulous hot, too.
If you feel like adding the Christmas Chutney, by all means do (see p.235); I would. Though any number of other condiments in that chapter might also be a good match. Shop-bought mango chutney is certainly not infra dig – or not in my house – and I definitely need English mustard with this. Those who like it less hot could turn to the Redcurrant and Wholegrain Mustard Sauce (a quick stir-up, no cooking) on p.67, perhaps using cranberry jelly (if already using in the glaze) in place of the redcurrant.