Brandy-glazed ham with 'mince pie' chutney
Serves: 8-10
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Brandy-glazed ham with 'mince pie' chutney
A glazed ham is a must for the main event and also for the inevitable Boxing Day buffet. The ‘mince pie’ chutney makes enough so you can gift a couple of jars, and it’s also great with cheese
Serves: 8-10
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (150g of ham only)
Calories
273Kcal
Fat
11gr
Saturates
4gr
Carbs
13gr
Sugars
13gr
Fibre
0gr
Protein
26gr
Salt
3.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 skin-on unsmoked gammon joint, about 2.5-3kg
- 3 onions, sliced into thick rounds
- 500ml cider
- 100g dark brown soft sugar
- 100ml brandy
- 3 tbsp chopped stem ginger
- grated zest of 1 orange
For the mince pie chutney (makes about 3 x 400g jars)
- 1 tbsp rapeseed oil
- 1 ½ tbsp mustard seeds
- 3 onions, finely sliced
- 1 tbsp ground mixed spice
- 4 red or green apples, peeled and chopped
- 250g raisins
- 150g organic dried apricots, chopped
- 3 tbsp chopped stem ginger
- 150g light brown soft sugar
- 150g dark brown soft sugar
- 350ml sherry vinegar
Step by step
Get ahead
You can make the chutney a few months in advance. Store the jars somewhere cool and dark; after opening, store in the fridge.
- For the chutney, heat the oil in a large saucepan and cook the mustard seeds until they just start to pop. Add the onion and mixed spice and continue to cook for 6-8 minutes, or until the onion has softened. Stir in all of the fruit, the stem ginger, both sugars and the vinegar. Continue to stir until the sugar has dissolved, then bring to a simmer. Cook for 1-1½ hours, uncovered and stirring occasionally, until it is dark and sticky. Transfer to sterilised jars* (we used 3 x 400g jars) and keep in a cool, dark place until required.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a large roasting tray with kitchen foil, ensuring there’s enough overhang to seal the gammon in a parcel. Place the onion rounds in the base, then sit the gammon on top. Pour in the cider and then seal the foil around the meat. Roast for 25 minutes per 500g.
- Remove the ham from the oven and carefully open the parcel to allow the steam to escape. Transfer the ham to a board and drain off the cooking liquid. Once it’s cool enough to handle, remove the skin and top layer of fat, leaving an even covering of fat. Score with a crosshatch pattern. Return the ham to the roasting tray with the foil still in place. Increase the oven temperature to 200°C, fan 180°C, gas 6.
-
Put the dark brown sugar, brandy, stem ginger and orange zest in a small saucepan and heat gently until the sugar has dissolved. Simmer until the mixture becomes syrupy. Brush around a third of the mixture over the top of the ham and then return to the oven for a final 25-30 minutes, basting twice more with the remaining glaze during the cooking time, until the top is caramelised and sticky. Remove from the oven and leave to rest for 20-30 minutes before carving. Serve with the mince pie chutney on the side.
*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
