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
- 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
UK TV
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