- Serves: Serves 8-10 (makes 750ml of chutney)
- Cook Time:
- Prep Time: 40 minutes
- Effort: medium
- 4 litres of water
- 4 cinnamon sticks
- 1 tbsp cloves
- 1 camomile tea bag
- 1 tbsp cardamom pods
- 1 tbsp juniper berries
- 3 bay leaves
- grated zest of 2 seville oranges
- 6 tbsp honey
- 2 tbsp Dijon mustard
- 6 tbsp olive oil
- 1 x 3 kg ham, on the bone raw, salted
For the pear, mango and cardamom chutney:
- 6 medium pears, peeled and cubed
- 3 medium mango, peeled and cubed
- 1 large onion, finely chopped
- 10 cherry tomatoes, quartered
- 400 g brown sugar
- 150 g sultanas
- 75 g dried apricots
- 500 ml cider vinegar
- 250 ml still cider
- 1 tbsp grain mustard
- 2 cloves garlic
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp dried sage
- 1 tsp dried oregano
1. Pour the water into a large saucepan. Add the cinnamon, camomile, cardamom, juniper berries, bay leaves and orange zest.
2. Bring to the boil and cook briskly for 10 minutes.
3. Gently immerse the ham into the boiling water, bring back to a rolling boil and gently poach over a low heat for 2 1/2 hours.
4. While the ham is poaching, make the chutney. Mix together all the chutney ingredients in a large, non-reactive, heavy-based saucepan.
5. Cook the chutney, stirring, over a low heat until the sugar has dissolved. Simmer the chutney, uncovered, stirring occasionally, for 1 and a half hours until the chutney has thickened.
6. Spoon the hot chutney into warm, clean jars, cover and set aside to cool.
7. Cool the ham in the cooking liquor, then remove from the pot and set aside to drain.
8. Mix together the honey, mustard and olive oil with 6 tablespoons of the cooking liquor to make a glaze.
9. Brush the glaze over the cooled ham. Strain out the bay leaves and cloves from the cooking liquor and use them to decorate the ham.
10. Place the decorated ham in the fridge until serving. Serve the ham with the pear, mango and cardamom chutney.
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