Apple and cider baked ham with plum and ginger chutney

Lotte Duncan combines home-cooked ham, roasted beetroot and a plum chutney to create a truly splendid meal
By Lotte Duncan
Apple and cider baked ham with plum and ginger chutney
  • Rating:
  • Serves: 8
  • Cook Time: 3 hours 30 minutes
  • Prep Time: 45 minutes plus overnight soaking
  • Effort: medium


For the plum and ginger chutney

  • 25 g butter
  • 450 g plums, halved and stones removed
  • 1 dashes of balsamic vinegar
  • 1 large onion, chopped
  • 450 g plums, halved and stones removed
  • 1 cm ginger, grated
  • 2 tsp brown sugar, or to taste
  • 0.5 tsp black pepper, or to taste


  • 1.8 kg ham, single joint, uncooked
  • 600 ml cider, medium dry
  • 600 ml cider or apple juice
  • 1 large onion
  • 1 bay leaves
  • 8 peppercorns
  • 50 g butter
  • 115 g lightlight muscovado sugar
  • 1 tsp dry mustard
  • 0.5 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 18 cloves, for studding the ham

For the roasted beetroot with crème fraiche:

  • 4 large beetroot
  • 2 cloves garlic, chopped
  • 1 tbsp marjoram, chopped
  • 55 ml balsamic vinegar
  • 55 ml olive oil
  • 125 ml crème fraîche
  • 1 tbsp frond fennel, chopped


1. Soak the ham gammon overnight in cold water. Then drain and put into a large saucepan with the cider and apple juice and then top up with cold water until you just cover the gammon.

2. Add the onion, bay leaf and peppercorns and then bring to the boil. Skim the surface and reduce the heat. Simmer for 1 1/2 hours.

3. Remove the joint from the pan, peel off the skin and mark the fat into diamond shapes with a sharp knife. Reserve the stock to use for soup.

4. Preheat the oven to 220ºC/gas 7. 5. Stand the gammon in a roasting tin. Mix the butter with the sugar, mustard and ground spices to a paste. Spread this over the fat. Press a clove into the corner of each diamond.

5. Roast in the oven for about 15 to 30 minutes or until the fat is crisp and golden. Remove and cool.

6. In the meantime, make the chutney. Melt the butter in a large saucepan and add the onion. Fry gently, stirring often, for around 5 minutes until soft.

7. Now add the plums and the ginger and cook gently for 10 minutes. Add the balsamic vinegar and sugar to taste. Season with salt and freshly ground pepper. Set aside then warm through gently just before serving.

8. To roast the beetroot, preheat the oven to 200ºC/gas 6. Place the beetroot in a roasting tin, sprinkle over the garlic, pour over the balsamic vinegar and olive oil and season with salt and freshly ground pepper.

9. Roast for 1 hour, 30 minutes until the beetroot is tender. Cut the beetroot into quarters and put on your serving dish. Warm the crème fraiche through gently with the fennel in a small saucepan and pour over the beetroot.

10. To serve, slice up the ham, and serve with some warm chutney and beetroot on the side.

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