Szechuan Roast Gammon with Pear and Port Chutney
Cook like a pro
- 1 x 1.75kg boneless prime gammon joint, rinsed
- 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 bay leaf
- 50g caster sugar
- 2 tablespoons good-quality balsamic vinegar
- 150ml red wine
- 2 large ripe dessert pears, peeled, quartered and roughly chopped
- 3 tablespoons port
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
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.
Allow the joint to cool in the cooking liquid for 30 minutes.
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.
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.
Bake the joint for about 25-30 minutes or until golden and caramelised.
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.
Add the bay leaf, sugar, vinegar, wine and pears. Bring to the boil, cover and simmer rapidly for 10 minutes.
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.
Serve the gammon hot or cold with the pear and port chutney.