Recipe – November 2015
Honey Baked Ham & Winter Apple Chutney
Hopefully we’ve already got you drooling – this season’s recipe is perfect for a small family, or large festive get-togethers.
For the ham, the choice of unsmoked or smoked is yours. Pick a size of gammon that you need, I choose a larger piece so I can graze on leftovers for days.
Put the ham into a large pan and cover with cold water. Add bayleaf, 1 quartered onion, 1 chopped carrot, celery sticks and a sprinkle of peppercorns. Pop the lid on, bring to a boil, then simmer for half an hour for a small joint and 1 hour for a large joint. When ham is done, lift out of pan and cool for 10mins.
Make a glaze with a glug of olive oil, big spoon of honey, some dark brown or muscovado sugar, tsp of mustard and mix to a gloopy paste.
Preheat oven to 180C. Gently score criss-cross pattern into the gammon fat, massage in the glaze and smother the ham. Pop onto a baking tray and cover with foil. Cook for 30 mins (small joint), 1 hour (large).
Meanwhile make the chutney. Soften 2 diced onions in some olive oil in a saucepan, add 2 chopped apples, some sultanas, 1 tbsp brown sugar, pinch of cinnamon, pinch of ginger, 250ml of cider and season. Simmer till reduced then taste and season. Let cool. This will keep in the fridge up to 3 days.
Times up? Back to the ham. Turn oven up to 200C, take off the foil, baste with the juices, pop into the oven for 15 mins or until the fat caramelizes.
When done pick a bit off with your fingers and I promise you will want to eat the lot! Otherwise, let rest, eat hot or cold with chunky baguette, some strong cheddar and your marvelous chutney.
Happy Winter everyone, keep warm and keep cooking.