Name: Honey Glazed Ham with Pear and Saffron Chutney
Prep time: 30 min
Cook time: 3 h 50 min
Total time: 260 min
Yield: 8 to 10 servings
Ingredients: 3 kg unsmoked boneless gammon joint; 4 medium carrots, roughly chopped; 1 leek, roughly chopped; 1 onion, roughly chopped; 1 tsp black peppercorns, lightly crushed; 1 tsp coriander seeds, lightly crushed; 1 cinnamon stick, broken in half; 3 bay leaves; whole cloves, a handful; 100 g demerara sugar, for glaze; 50 ml Madeira; 25 ml sherry vinegar; 125 g honey; 1 onion, finely sliced, for chutney; 50 g fresh ginger, grated; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 1 tsp cayenne pepper; 100 g demerara sugar, for chutney; 200 ml white wine vinegar; 2 Williams pears, chopped; 2 cooking apples, chopped; 100 g sultanas; 1 pinch saffron threads; zest and juice of 2 oranges; 2 tomatoes, chopped; olive oil, as needed for chutney

Method

14 steps

Cover the ham completely with water in a pan and bring to the boil.
Add crushed peppercorns, crushed coriander seeds, cinnamon sticks, and bay leaves to the water.
Simmer the ham for two and a half hours, skimming as needed.
Prepare the glaze by combining Demerara sugar, Madeira wine, white wine vinegar, and honey in a pan.
Bring the glaze to a boil and cook for 3-4 minutes until dark and thickened.
Remove the ham from the water, carefully snip the string, peel back the skin, and score the fat in a crisscross pattern.
Brush the ham with the glaze and roast in the oven at 190°C for 15 minutes.
Baste the ham with more glaze and roast for an additional 35 minutes, basting every 5 minutes.
Meanwhile, make the pear and saffron chutney: finely chop onion, grate ginger, and cook in olive oil without coloring.
Add spices: grated nutmeg, cinnamon, cayenne pepper, and saffron threads.
Add chopped Williams pears and cooking apples, along with orange zest and juice.
Add sugar and white wine vinegar, then cook for 15 minutes until thickened.
Add chopped tomatoes at the end and cook for another 30 seconds.
Fill jars with the chutney and let it mature for up to six months.