Christmas plum chutney
A classic spiced chutney to serve with cheese or cold cuts. The flavour gets mellower and deeper the longer it’s left, so give it at least a week before diving in.
Roast gammon in cider with brown sugar glaze
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8-10
Skip to ingredients
- 3 kg boneless rolled gammon joint
- 1 litre, keeping 100ml for the glaze cider (we used Old Rosie)
- 2 bay leaves
- 1 tbsp black peppercorns
- 2 onions1 quartered, 1 diced
- 2 carrotshalved
- 1 tbsp butter
- 1 clove garliccrushed
- 250g kalewashed and chopped
- 2 x 600g jars (or 3 x 400g tins) butter beansdrained and rinsed
GLAZE
- 4 tbsp soft brown sugar
- 3 tbsp Dijon mustardplus 1 tsp for the beans
Nutrition: per serving
- kcal632
- fat28.7g
- saturates9.8g
- carbs26.9g
- sugars13.5g
- fibre5.2g
- protein57.2g
- salt6.8g
Method
step 1
Put the gammon in a large pan, add the cider and top up with cold water to cover. Add the bay leaves, peppercorns, the quartered onion and carrots. Bring to a simmer, then cover and cook gently for 2 hours. Turn off the heat and leave to cool in the liquid.
step 2
Take the ham out of the liquid and remove the skin, leaving a good layer of fat. Strain the liquid and discard the solids.
step 3
Score the fat of the ham in a diamond pattern with a sharp knife.
step 4
Heat the oven to 180C/fan 160C/gas 4. Put the sugar and mustard in a small pan and add a good splash of cider. Heat gently until melted, then brush all over the ham. Bake for 30-40 minutes, basting with the glaze until golden.
step 5
While the ham is in the oven, cook the diced onion in a little butter until soft. Stir in the garlic and cook for a minute, then add 3 ladlefuls of the ham cooking liquid and the kale. Cook until the kale is tender then stir in the beans and another tsp of mustard. Season and cook until heated through. Serve with slices of gammon and extra mustard.
