Szechuan Roast Gammon With Pear And Port Chutney
Cook like a pro
- 1.75kg (4lb) joint of prime gammon
- 1 Onion, peeled and cut into rough wedges
- 1 Carrot, peeled and cut into rough wedges
- 2 Bay leaves
- 12 Peppercorns
For the Crust:
- 45ml (3tbsp) Runny honey
- 60ml (4tbsp) Wholegrain mustard
- Juice 1 orange
- 60ml (4tbsp) Szechuan (Sichuan) peppercorns, finely ground
- 45ml (3tbsp) Extra virgin olive oil
Pear and Port Chutney:
- 25g (1oz) Butter
- 450g (1lb) Red onions, peeled and cut into rough wedges
- 1 Bayleaf
- 50g (2oz) Caster sugar
- 30ml (2tbsp) Good-quality balsamic vinegar
- 150ml (¼pt) Red wine
- 2 Large ripe dessert pears, peeled, quartered and sliced into 3
- 45ml (3tbsp) Port
Pre-heat oven to 200°C, 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 with a lid and simmer gently for 1 hour 45 minutes.
Allow the joint to cool in the cooking liquid for 30 minutes.
Remove the gammon from its cooking liquid and using a sharp knife carefully remove the skin and some of the underling fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.
In a small bowl, mix together the honey, grainy mustard and orange juice. Smear the mustard and honey mixture over the gammon and scatter over the ground szechuan pepper and finally drizzle over the olive oil.
Bake the joint for about 25-30 minutes or until golden and caramelised.
For the Chutney:
In a medium saucepan heat the butter. Add the onions and gently fry for 10-15 minutes until softened and golden brown.
Add the bay leaf, caster sugar, balsamic vinegar, red 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 chutney-like in consistency.
Stir in the port for the final 2 minutes of cooking, then set to one side.
Serve hot or cold with the pear and port chutney.