Szechuan Roast Gammon With Pear And Port Chutney Szechuan Roast Gammon With Pear And Port Chutney

Szechuan Roast Gammon With Pear And Port Chutney

Cooking Time

cooking time
3 hours

Cook like a pro Skill

cooking skill
Cook like a pro

Serves

serves
8 people

Ingredients

  • 1x 1.75kg prime gammon joint
  • 1 onion, peeled and cut into rough wedges
  • 1 carrot, peeled and cut into rough wedges
  • 2 bay leaves
  • 12 black peppercorns
  • For the Crust:

  • 3 tablespoons runny honey
  • 4 tablespoons wholegrain mustard
  • Juice 1 orange
  • 4 tablespoons Szechuan peppercorns, finely ground
  • 3 tablespoons extra virgin olive oil
  • For the Pear and Port Chutney:

  • 25g butter
  • 450g red onions, peeled and cut into rough wedges
  • 1 bayleaf
  • 50g caster sugar
  • 2 tablespoons good-quality balsamic vinegar
  • 150ml red wine
  • 2 large ripe dessert pears, peeled, quartered and sliced into 3
  • 3 tablespoons port

Method

1

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

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.

3

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

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.

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.

6

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

7

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.

8

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

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.

10

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