Glazed Christmas ham with pineapple chutney
- Preparation and cooking time
- Total time
- Easy
- Serves 8-10
Ingredients
- 3½ kg raw cured ham or gammon, boned and rolled
- 2 bay leaves
- 1 star anise
- 1 tbsp peppercorns
- 3-4 tbsp whole cloves
GLAZE
- 4 tbsp runny honey
- 2 tsp English mustard powder
- 2 tbsp dark rum
- 1 tbsp light brown sugar
- 1 tbsp thyme leaves
PINEAPPLE CHUTNEY
- 2 onions, finely chopped
- olive oil
- 1 tsp brown mustard seeds, toasted
- 1 clove garlic, finely sliced
- 1 pineapple, cored and cut into chunks
- 1 sprig rosemary
- 1 tbsp honey
- 100ml cider vinegar
- 120g light brown sugar
- 50g blanched almonds, toasted
Method
- STEP 1
To make the pineapple chutney, cook the onion in 3 tbsp olive oil. Add the mustard seeds and garlic and cook for a couple of minutes. Add the remaining ingredients and stir. Gently cook down for 1 hour or more until it’s a jammy consistency. Season and cool.
- STEP 2
Put the ham in a large pan, cover with cold water and drop in the bay leaves, star anise and peppercorns. Bring to a simmer then cover and simmer for 2½ hours. Drain.
- STEP 3
When just cool enough to handle, remove the skin of the ham, leaving a decent layer of fat. Score the fat in a diamond pattern with a sharp knife and stud the centre of each diamond with a clove.
- STEP 4
Heat the oven to 180c/fan 160c/gas 4. Put all glazing ingredients except the thyme leaves in a pan. Heat the glaze gently to dissolve the sugar then brush the ham liberally with the mix. Sit the ham on a wire rack in a roasting tray with a couple of inches of water in the bottom.
- STEP 5
Bake the ham for 30-40 minutes, basting with the glaze until golden. Just before the end of the cooking, sprinkle over the thyme leaves and give the ham another 10 minutes. Serve with the pineapple chutney.
