No Christmas day should go without a stunningly sticky, glazed roast ham. The left overs themselves are reason enough to glaze this traditional meat for Christmas! The flavours in this glaze are exquisite and hardly taste low in FODMAPs! 
 
Low FODMAP & Gluten Free
Ingredients
2 tbsp garlic infused oil
4 cm piece ginger, grated
5 tbsp soy sauce, gluten free
1 tbsp sesame oil
2 oranges, halved
4 tbsp pure maple syrup
2 tsp chinese five spice
1 x 4kg leg of ham
1 small bunch fresh rosemary
1 tsp nutmeg
1 red chilli
3 tsp ground cinnamon
cooking salt
Method
In a small bowl, add garlic infused oil, soy sauce, grated ginger, sesame oil, maple syrup, chinese five spice, nutmeg, chilli and ground cinnamon, and stir until combined with a metal spoon.
 Place ham on a chopping board and run a large sharp knife under the outer layer of skin to remove, leaving approximately 1 cm of fat behind. Using a very sharp knife, score the fat in a criss-cross pattern, ensuring the meat is not cut into. Pour the glaze over the ham, and brush into the cracks of the ham. Cover with plastic wrap on a large plate and allow to marinate in the refrigerator for 2 hours or overnight.  
 Before cooking, preheat a fan-forced oven to 180°C (200°C for conventional) and line a deep, large roasting tray with aluminium foil. Remove plastic wrap from ham, sprinkle rosemary leaves and cooking salt over the ham. Place ham into roasting tray with 2 orange halves. Roast in the oven for 45 minutes.
 Remove tray from oven and place orange halves and ham onto a large chopping board. Pour glaze, juice and fat from the bottom of the roasting tray into a bowl. Place the ham back into the roasting tray and squeeze orange juice from leftover oranges halves over the top of the ham. Grate the zest from the orange and sprinkle over the ham. Place the ham back into the oven for a further 20 minutes, pulling the tray out every 10 minutes to re-brush the ham with any glaze in the bottom of the tray.
Remove from oven and allow to rest for 30 minutes before carving to serve.

 

A childhood favourite that shouldn’t be missed due to intolerances or stomach discomfort! You will need a gingerbread man (or any desired christmas shape) cookie cutter to execute these beauties before starting! When inventing this recipe, there seemed to be an overly large amount of flour added, but have faith - they will turn out beautifully and are best cooked slowly on a low temperature as they use gluten free flours! 
 
Low FODMAP & Gluten Free
Makes 15 large gingerbread men
Ingredients
2 ½ cups white rice flour
1 cup tapioca flour
¾ cup potato flour
¾ cup almond meal
2 tsp mixed spice
2 tsp ground ginger
3 tsp ground cinnamon
2 tsp baking powder
1 tsp bicarbonate of soda
1 egg, white only 
125g butter
½ cup brown sugar
½ cup pure maple syrup
1 tsp vanilla essence
Icing
1½ cups icing sugar
1 egg, white only
You will need
rolling pin
cookie cutter (gingerbread man shape)
extra white rice flour for dusting
Method

In a small saucepan over medium heat, stir butter, brown sugar and maple syrup with a wooden spoon until combined and sugar is dissolved. Pour the mixture into a small bowl and allow to sit for 20 minutes. Separate egg white from yolk in a large mixing bowl and discard egg yolk. Whisk egg white and add liquid mixture, whisk until combined. Add dry ingredients one at a time and stir with wooden spoon until a dough is formed. Lightly dust a chopping board with rice flour and use hands to knead dough into a ball. Place dough into a medium bowl and cover with plastic wrap tightly. Place in the refrigerator for 30 minutes until dough has set.

Preheat a fan-forced oven to 160°C or 180°C for conventional. Line 3 large baking trays with baking paper. Sprinkle white rice flour evenly onto a large chopping board. Roll 1 handful of dough into a ball with hands and roll out with a rolling pin until 4mm in thickness. Using a gingerbread man cutter, press into the flattened dough and place onto the baking tray. Continue this process until all dough is used. Place baking trays into the oven and bake for 30-40 minutes or until golden brown. Allow to cool and harden on cooling racks for 30 minutes before consuming.

For the icing, place egg white in a clean, dry metal bowl and beat with an electric beater until soft peaks form. Add icing sugar to the bowl and continue to beat until firm peaks form. Spoon icing mixture into a piping bag (a plastic bag with the corner snipped at the bottom will also be sufficient) and decorate each gingerbread man as desired.

 

The best thing about this share plate is that you can play with any fruits that fancy your taste buds, as long as they are low in FODMAPs of course! When heading to an event, ensure the banana in this dish is prepared at the last minute, as it may brown quickly. A squeeze of lemon juice may help prolong them from browning!  

Low FODMAP & Gluten Free
Makes 7 (multiply ingredients for a larger party)
Ingredients
½ pineapple
4 small strawberries
2 large kiwifruits
1 thick banana
3 leaves fresh mint
You will need
wooden skewers
Method
Cut fruit into small Christmas themed shapes, using a sharp knife or cookie cutters. Carefully thread 4 different types of fruit onto 1 skewer at a time. Chop mint leaves with a small sharp knife into tiny pieces. Sprinkle over fruit before placing the fruit skewers onto a small serving plate. Refrigerate before serving.

Always consult a health professional before cooking and consuming the foods above. These are suggestions only and have not been certified. Consumers cook at their own risk.