Szechuan Roast Gammon with Pear and Port Chutney

Method

Step 1

Preheat oven to 200°C, 180°C Fan, Gas Mark 6.

Step 2

Place the gammon in a large saucepan and cover with fresh cold water. Add the vegetables, bay leaves and peppercorns. Bring to the boil slowly, cover and simmer gently for 1 hour 45 minutes.

Step 3

Allow the joint to cool in the cooking liquid for 30 minutes.

Step 4

Remove the gammon from the cooking hand and using a sharp knife carefully remove the rind and some of the underling fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.

Step 5

For the Crust:

In a small bowl, mix together the honey, mustard and orange juice. Smear the mix over the gammon and scatter over the szechuan pepper. Finish with a drizzle of olive oil.

Step 6

Bake the joint for about 25-30 minutes or until golden and caramelised.

Step 7

Meanwhile, to prepare the chutney, in a medium saucepan melt the butter and add the onions. Fry for 10-15 minutes until soft and golden brown.

Step 8

Add the bay leaf, sugar, vinegar, wine and pears. Bring to the boil, cover and simmer rapidly for 10 minutes.

Step 9

Remove the lid and simmer gently for a further 30 minutes until reduced and syrupy and the mixture resembles chutney. During the last 2 minutes of cooking add the port. Remove from the heat and set aside.

Step 10

Serve the gammon hot or cold with the pear and port chutney.