Honey Glazed Ham with Pear & Saffron Chutney

Ingredients

• 2 kg Gammon joint (unsmoked) (Whole joint, skin on)
• Enough to cover Water (For simmering the ham)
• 1 tablespoon Whole peppercorns (Lightly crushed)
• 1 tablespoon Coriander seeds (Lightly crushed)
• 2 Cinnamon sticks
• 4 Bay leaves
• 6 tablespoons Demerara sugar (4 tbsp for glaze, 2 tbsp for chutney)
• 4 tablespoons Madeira wine (For glaze)
• 2 tablespoons White wine vinegar
• 2 tablespoons Honey
• 2 tablespoons Olive oil
• 1 Large onion (Finely sliced)
• 1 teaspoon Fresh ginger (Grated)
• 1/2 teaspoon Ground nutmeg
• 1 teaspoon Ground cinnamon
• 1 teaspoon Cayenne pepper
• 2 Williams pears (Peeled, cored, diced)
• 2 Cooking apples (Peeled, cored, diced)
• 0.02 g Saffron threads (A pinch (about 10 threads))
• 2 Oranges (Zest and juice)
• 2 Tomatoes (Finely chopped)
• 1 handful Salt

Instructions

1. Simmer the gammon

   Place the 2 kg gammon joint in a large stockpot, cover with cold water, add peppercorns, crushed coriander seeds, cinnamon sticks, and bay leaves. Bring to a gentle boil, then reduce to a low simmer and cook for 2 hours 30 minutes, skimming any foam that rises.

   Time: PT2H30M

2. Prepare the honey‑Madeira glaze

   In a small saucepan combine 4 Tbsp Demerara sugar, 4 Tbsp Madeira, 2 Tbsp white wine vinegar, and 2 Tbsp honey. Bring to a boil, then reduce the heat and simmer for about 5 minutes until the mixture darkens to a deep amber color.

   Time: PT5M

3. Rest and score the ham

   Remove the ham from the pot, let it rest on a cutting board for 10 minutes. Discard the broth (or reserve for stock). Peel away the skin, leaving a thin layer of fat, then score the surface in a criss‑cross pattern about 1 cm deep without cutting into the meat.

   Time: PT10M

4. Pre‑heat oven and begin roasting

   Pre‑heat the oven to 190°C. Place the scored ham on a rack in the roasting pan, brush half of the glaze over the surface, and roast for 15 minutes.

   Time: PT15M

   Temperature: 190°C

5. Finish roasting with basting

   Remove the pan, brush the remaining glaze over the ham, and return to the oven. Roast for an additional 35 minutes, basting every 5 minutes with pan juices or extra glaze.

   Time: PT35M

   Temperature: 190°C

6. Sauté onions for chutney

   While the ham is in the oven, heat 2 Tbsp olive oil in a medium saucepan over medium heat. Add the sliced onion and sauté for 5 minutes until soft and translucent, but not browned.

   Time: PT5M

7. Add aromatics

   Stir in the grated ginger, 1/2 tsp ground nutmeg, 1 tsp ground cinnamon, and 1 tsp cayenne pepper. Cook for 1 minute until fragrant.

   Time: PT1M

8. Incorporate sugar and vinegar

   Add the remaining 2 Tbsp Demerara sugar and 2 Tbsp white wine vinegar. Stir until the sugar dissolves completely.

   Time: PT2M

9. Simmer the fruit base

   Add the diced pears, diced apples, a pinch of saffron threads, zest and juice of the two oranges, and a handful of salt. Bring to a gentle boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally, until the fruit softens and the sauce thickens.

   Time: PT15M

10. Finish chutney with tomatoes

    Stir in the chopped tomatoes and cook for just 30 seconds to preserve freshness, then remove from heat.

    Time: PT30S

11. Jar and cool the chutney

    Transfer the hot chutney into a sterilized 1 L glass jar, seal, and let cool to room temperature before refrigerating.

    Time: PT5M

12. Rest and slice the ham

    Allow the roasted ham to rest for 10 minutes on a cutting board before carving into thick slices. Serve with a generous spoonful of pear‑saffron chutney.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g