Honey Glazed Ham with Pear & Saffron Chutney

Ingredients

• 2 kg Gammon (unsmoked ham joint) (Bone‑in, skin on; remove any packaging)
• 3 L Water (Enough to fully cover the ham in the pot)
• 2 Carrots (Coarsely chopped)
• 1 Leek (White and light green parts only, sliced)
• 10 Whole peppercorns (Lightly crushed)
• 1 tsp Coriander seeds (Lightly crushed)
• 2 Cinnamon sticks
• 4 Bay leaves
• 100 g Demerara sugar
• 100 ml Madeira wine
• 2 tbsp Cherry vinegar
• 2 tbsp Honey
• 2 tbsp Olive oil (For chutney)
• 1 Large onion (Finely chopped for chutney)
• 1 tsp Fresh ginger (Grated)
• 1/2 tsp Nutmeg (Freshly grated if possible)
• 1 tsp Cinnamon (ground)
• 1 tsp Cayenne pepper
• 100 g Granulated sugar (For chutney)
• 100 ml White wine vinegar
• 2 Williams pears (Cored and diced)
• 2 Cooking apples (Diced; tart variety like Granny Smith)
• 2 tbsp Sultanas
• a pinch Saffron threads (Approximately 10–12 threads)
• 2 Oranges (Zest and juice)
• 2 Tomatoes (Chopped, added at end of chutney)

Instructions

1. Prepare the ham stock

   Place the 2 kg gammon joint in a large stockpot. Cover with cold water (about 3 L) and bring to a gentle boil. Add the coarsely chopped carrots, sliced leek, crushed peppercorns, crushed coriander seeds, cinnamon sticks, and bay leaves. Reduce to a simmer and cook for 2 hours 30 minutes, skimming any foam that rises.

   Time: PT2H30M

2. Make the glaze

   While the ham simmers, combine demerara sugar, Madeira, cherry vinegar, and honey in a small saucepan. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes until the mixture darkens to a deep amber but does not burn.

   Time: PT4M

3. Remove and prep the ham

   When the stock time is complete, carefully lift the ham out of the pot onto a cutting board. Discard the stock (reserve for soups or sauces). Trim excess fat, snip the cooking string, and gently peel back the skin. Score the surface in a criss‑cross pattern, cutting just through the fat layer.

   Time: PT10M

4. First bake

   Pre‑heat the oven to 190 °C (375 °F). Place the scored ham on a rack in a roasting pan. Brush a thin layer of the prepared glaze over the entire surface. Roast for 15 minutes.

   Time: PT15M

   Temperature: 190°C

5. Glaze and finish roasting

   After the initial 15 minutes, remove the ham, brush generously with more glaze, and return to the oven. Continue roasting for an additional 35 minutes, basting every 5 minutes with fresh glaze.

   Time: PT35M

   Temperature: 190°C

6. Rest the ham

   Transfer the glazed ham to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.

   Time: PT15M

7. Prepare the pear & saffron chutney

   Heat 2 tbsp olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent (≈5 minutes). Stir in grated ginger, nutmeg, ground cinnamon, and cayenne; cook 1 minute. Add the sugar and white wine vinegar; stir until sugar dissolves.

   Time: PT7M

8. Build the chutney

   Add diced Williams pears, cooking apples, sultanas, a pinch of saffron threads, orange zest and juice, and the chopped tomatoes. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally. Finish with a pinch of salt and pepper, then cook for another 30 seconds.

   Time: PT15M

9. Store or serve

   Transfer the chutney to a sterilised jar, seal, and let cool to room temperature before refrigerating. The ham can be sliced and served immediately with the chutney, or both can be made a day ahead.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

22 g

Carbohydrates

28 g

Fat

12 g

Fiber

3 g