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Recipe by Matt Tebbutt

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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.
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 21/2 hours. Drain.
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.
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.
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.

Per serving

738 kcalories, protein 60.6g, carbohydrate 37g, fat 38.39 g, saturated fat 12.5g, fibre 2.2g, salt 7.48 g

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• HelloKnitty

  26 December 2008

  HelloKnitty rated and commented on this recipe

  

  Used the same ingredients for my gammon - the glaze is really sticky and yummy. Gives a lovely colour to the ham. Used a slightly different method by simmering the joint until cooked, then letting it cool overnight in the stock (to avoid having to cook the gammon from scratch on Xmas day). Next day, gently braised the joint in the oven at 180deg in a baking dish half filled with the gammon stock, basting regularly until hot. Then I followed the glazing steps. Looking forward to eating the leftovers!

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• Greg

  17 September 2009

  Greg rated and commented on this recipe

  

  I thought this tasted great - but not everyone I gave it to was so keen on the glaze.

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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 clear 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 garlic clove , 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

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Difficulty and servings

Serves 8-10

Preparation and cooking times

Ready in 3 hours 15 minutes

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 clear 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 garlic clove , 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

Per serving

738 kcalories, protein 60.6g, carbohydrate 37g, fat 38.39 g, saturated fat 12.5g, fibre 2.2g, salt 7.48 g

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