Apple and cider baked ham with plum and ginger chutney

Ingredients

For the plum and ginger chutney

  • 25 g butter
  • 450 g plums, halved and stones removed
  • 1 dashes of balsamic vinegar
  • 1 large onion, chopped
  • 450 g plums, halved and stones removed
  • 1 cm ginger, grated
  • 2 tsp brown sugar, or to taste
  • 0.5 tsp black pepper, or to taste
  • 1.8 kg ham, single joint, uncooked
  • 600 ml cider, medium dry
  • 600 ml cider or apple juice
  • 1 large onion
  • 1 bay leaves
  • 8 peppercorns
  • 50 g butter
  • 115 g lightlight muscovado sugar
  • 1 tsp dry mustard
  • 0.5 tsp ground cloves
  • 0.5 tsp ground cinnamon
  • 18 cloves, for studding the ham
For the roasted beetroot with crme fraiche:

  • 4 large beetroot
  • 2 cloves garlic, chopped
  • 1 tbsp marjoram, chopped
  • 55 ml balsamic vinegar
  • 55 ml olive oil
  • 125 ml crme frache
  • 1 tbsp frond fennel, chopped

Description

Lotte Duncan Combines Home-cooked Ham, Roasted Beetroot And A Plum Chutney To Create A Truly Splendid Meal

UK TV Favicon UK TV
View Full Recipe



Found Country:US image description
Back to top