Maple-Glazed Gammon with Fresh Apricot and Ginger Chutney

Succulent gammon boiled until tender, then roasted with a sweet maple glaze and served with a zesty, spicy fruit chutney.

Pork Christmas Sunday Lunch Apricot Maple Syrup Gammon

Estimated Nutrition

Calories

645

kcal / serving

6450 kcal total

Carbs

78.2g

per serving

782.4 g total

Fat

21.5g

per serving

215.2 g total

Protein

34.9g

per serving

348.5 g total

Cook Time

155

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Maple Syrup

for the glaze

Light Muscovado Sugar

for the glaze

100

Light Muscovado Sugar

for the chutney

120

Maple Syrup

for the chutney

CondimentsSauces

200

Cider Vinegar

Fruits

400

Dried Apricots

ready-to-eat, diced

piece

Apples

peeled, cored and diced

piece

Oranges

zest and juice

Meat

1.8

Gammon

boned

NutsSeeds

piece

Bay Leaves

piece

Peppercorns

English Mustard Powder

clove

Garlic

crushed

OilsFats

Olive Oil

Vegetables

piece

Onion

halved

piece

Onions

finely chopped

Root Ginger

grated

piece

Red Chillies

finely chopped

Method

Preheat the oven to 160°C.

Place gammon, bay leaves, onion, and peppercorns in a deep saucepan.

Cover with water, bring to a boil, cover, and oven-cook for two hours until tender.

Increase oven temperature to 220°C.

Remove gammon, discard skin, and place in a roasting tin.

Mix glaze ingredients, pour over fat, score into diamonds, and roast for 25 minutes until brown.

Fry onions in oil over low heat until transparent.

Add remaining chutney ingredients, boil, and simmer for 10 minutes until pulpy.

Serve chutney hot or cold.