Ginger and Honey Glazed Gammon

The chutney here really complements the glazed ham

Ingredients:
• 1 x 1 kilogram Gammon Joint
• 6 tablespoons Golden syrup
• 1 Cinnamon stick
• 8 Cloves
• 1 teaspoon Mixed spice
• 1 stick Celery
• 1 small Carrot
• 1 small Onion

Glaze
• 40gm Honey
• 40 gm Brown Sugar
• 1 teaspoon Ground Ginger
• 8 - 10 Cloves

Chutney
• 25gms butter
• 1 Shallot
• 100 gm Dried Apricots
• 25 gm Sultanas
• 1/2 teaspoon Ground Coriander
• 1/2 bunch Fresh Coriander
• 50gm Soft brown sugar
• 2 tablespoons white wine vinegar

To serve
• 1 bunch Watercress
• Seasoning

Method:
1. Chop the onion, carrot and celery, the ‘mirepoix’.
2. Place the gammon joint in a thick-bottomed pan deep enough to enable it to be completely covered with liquid. Cover with cold water. Bring to the boil. Remove gammon from pan and discard the water.
3. Place the gammon back in the pan, cover with cold water, add the ‘mirepoix’, mixed spice, golden syrup, cloves and cinnamon stick. Bring to the boil and simmer gently for 90 minutes approximately.
4. To make the chutney Cut the shallots and dried apricots into a small dice. Melt the butter and sweat the shallots, apricots and sultanas till soft, add the ground coriander, soft brown sugar and white wine vinegar. Cook slowly over a medium heat for 15 minutes.
5. Remove from heat allow to cool. When cold and just before serving add chopped fresh coriander Serve in in a sauce boat
6. Remove the gammon from cooking liquor, place on a cooling rack, skin side up and allow to cool.
7. When cool, remove the skin and excess fat, leaving a small 3 - mm layer of fat.
8. Score the fat with a small knife in a diamond pattern (criss + cross). Warm the honey with the ground ginger.
9. Brush the scored fat with the honey mixture and cook in the oven (180°c) for a further 30 minutes.
10. Remove from the oven and evenly apply the brown sugar, stud the gammon in a uniform pattern with the cloves and then glaze with either a kitchen blowtorch or return to a hot oven and glaze.
11. Present on a serving dish with the cleaned watercress and sauceboat of chutney.

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