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Glazed Christmas ham with pineapple chutney

Published: December 19, 2014 at 2:29 PM

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Serves 8-10

Easy

Total time: 3 hrs and 15 mins

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The perfect festive centrepiece, this stunner of a dish features ham slowly boiled with bay leaves, star anise and peppercorns. Serve with plenty of pineapple chutney

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Try this glazed Christmas ham recipe, then check out our slow cooker gammon, roast gammon, baked ham and more Christmas ham recipes.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal738
• fat38.39g
• saturates12.5g
• carbs37g
• fibre2.2g
• protein60.6g
• salt7.48g

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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.

Check out more of our Christmas centrepiece recipes

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