Spiced roast ham with pear, mango and cardamom chutney

Ingredients

  • 4 litres of water
  • 4 cinnamon sticks
  • 1 tbsp cloves
  • 1 camomile tea bag
  • 1 tbsp cardamom pods
  • 1 tbsp juniper berries
  • 3 bay leaves
  • grated zest of 2 seville oranges
  • 6 tbsp honey
  • 2 tbsp Dijon mustard
  • 6 tbsp olive oil
  • 1 x 3 kg ham, on the bone raw, salted
For the pear, mango and cardamom chutney:

  • 6 medium pears, peeled and cubed
  • 3 medium mango, peeled and cubed
  • 1 large onion, finely chopped
  • 10 cherry tomatoes, quartered
  • 400 g brown sugar
  • 150 g sultanas
  • 75 g dried apricots
  • 500 ml cider vinegar
  • 250 ml still cider
  • 1 tbsp grain mustard
  • 2 cloves garlic
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 tsp dried sage
  • 1 tsp dried oregano

Description

Ed Baines's Recipe For Succulent Home-cooked Ham With A Fragrant Fruit Chutney Is A Festive Dish, Ideal For Buffets

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