Glazed Christmas ham with pineapple chutney
Try Matt's spiced chutney alongside this traditional Christmas meat
Difficulty and servings
Serves 8-10
Preparation and cooking times
Ready in 3 hours 15 minutes
- 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.
- 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.
- 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.
- 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.
- 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.
OUR DOWNLOADABLE CHUTNEY LABELS
Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.
Per serving
738 kcalories, protein 60.6g, carbohydrate 37g, fat 38.39 g, saturated fat 12.5g, fibre 2.2g, salt 7.48 g
Recipe from olive magazine, December 2008.
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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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5
ratings
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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26 December 2008
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