Chef Miguel Maestre reveals his Christmas meal plan – and the secret to the ‘perfect’ ham glaze that will leave your guests salivating

Chef Miguel Maestre has shared a glimpse into what Christmas is like at his home – and the kitchen secrets he swears by that will delight his guests.

The Spanish-born Australian chef always prepares a turkey sandwich, ham, verandatta with mushroom sauce and a range of fresh salads, along with pavlova and traditional Spanish pastries for dessert.

The 44-year-old shops around for the best deals and starts preparing the night before, waking up early on Christmas morning to start cooking at 9am.

'Everyone is a chef in their own kitchen and your house is your own restaurant. Always think about what is on your menu and plan your meals,” Miguel told FEMAIL.

Miguel said that even though he is the “cook,” Christmas is a team effort and the family is involved.

“You have to let everyone shine a little on the day and that also takes the pressure off you,” Miguel, ambassador of Australian Mushroomsexplained.

His mother-in-law prepares the shortbread, family members help cut the meat and there is always disagreement about who brings the sauce.

As a starter, a dish of fresh seafood is served with mayonnaise and Tabasco sauce.

Miguel also makes a Christmas ham as a main course and usually opts for a smaller one so they can indulge in plenty of other dishes.

'As Spaniards we really like tapas and we don't like just one thing. So we try to have smaller portions of a lot of different dishes,” he said.

Salads are always the easiest to prepare, as are the Poretta Pork Roll and the Turkey Roll. Side dishes include potatoes, mushrooms and mixed vegetables.

For the perfect ham glaze, Miguel says you should buy a good quality ham with the skin still on.

A sugary glaze creates a very thick layer, so it is essential to choose an appropriate ingredient such as maple syrup, honey or brown sugar.

'Glazing is all about the basics. Double glaze and even triple glaze to create that thickness,” he said.

'The temperature of the meat is also very important before you glaze it. Some people take it straight from the refrigerator and add the glaze while it is still cold. It's one of the biggest mistakes people make.

'The meat should be at room temperature. Depending on where you are and how hot it is will determine how long this takes. But in Australia it only takes a few minutes.'

Home cooks must be careful when scoring the meat and make sure they don't cut too deeply or you'll 'break the nice layer of fat' on top.

“Score in a diamond, criss-cross pattern for that traditional Christmas look,” Miguel added.

To avoid a dry glaze, make sure there is moisture in the baking pan by adding a splash of chicken stock or white wine to the bottom. This creates steam so that the meat does not dry out.

For the last few minutes, you should turn the oven setting to broil for the perfect crispy golden finish.

'You have to look at it. Don't turn it into whims, talk to your grandmother. Keep an eye on it or it will burn,” Miguel said.

And finally, use a sharp carving knife to cut the meat on the table in front of the guests in real time.

When choosing what to serve on Christmas Day, Miguel encourages home cooks to play to their strengths.

'Don't make it too complicated. Choose your menu, keep it within reason and commit to it,” he said.

“If you're a less confident cook, don't prepare something that's outside your comfort zone.”

When it comes to cooking on a budget, many different factors and elements come into play.

'You have to look at the big picture and start all over again. I like to plan ahead for the week and always think about what food is in season; that is my top priority,” Miguel said.

'Always try to take people with you when you travel, and never go shopping when you are hungry.

He added: 'Simple meals don't have to be boring. Mushrooms are my secret weapon for reinventing a recipe because they are rich in flavor and add a ton of flavor and texture. From button to portobello, to Swiss brown, there is a mushroom for every meal.'

He also recommends “piling up” meals by adding extra vegetables such as mushrooms, zucchini, chickpeas and potatoes.

Home cooks also need to be smart about protein balance.

For example, if you're having a steak night, don't serve one large piece of meat per person. Instead, be smart with your measurements and chop up a large portion to share among guests or family.

Miguel says there's nothing wrong with using simple ingredients, noting that what you do with them makes all the difference.

“With the right ingredients you can reinvent the most basic dish, even the humble cheese toastie,” he added.

'One of my favorite dishes to make is my Mushroom Banh Mi. I fry the mushrooms to enhance the flavor and make it more exciting for the taste buds.'

Miguel started becoming a professional chef at the age of 18, but is still learning new skills.

'I learned so many things from my mother; she started my love for food,” he said.

“The best way to become a better cook is to find your mentors in the kitchen.”

'You can watch a hundred cooking shows and learn nothing. Or you can learn from those around you and it will be a lesson for you for life.”