2 kilograms mild-cure gammon joint
1 onion (peeled and cut in half)
2 bay leaves (fresh or dried)
2 generous dollops of Spiced Apple Chutney
1 litre of Yorkshire Cider (enough to cover)
Puckett’s Pickles Carrot & Cardamom Chutney
- Put the gammon in a pan, skin-side down, add the onion; bay leaves; apple chutney and then pour over the Yorkshire cider to cover.
- Bring to the boil, reduce to a good simmer and put the lid on, though not tightly. Cook for just under 2½ hours. (If your joint is larger or smaller or has just come out of the fridge, work out timings accordingly, remembering that it's going to get a quick blast in the oven later.)
- Meanwhile, preheat the oven to 220°C/gas mark 9/450ºF.
- When the ham's had its time take it out of the pan and let cool a little for ease of handling. Remove the skin, leaving a thin layer of fat and score with a sharp knife to make fairly large diamond shapes and then spread over the Carrot & Cardamom Chutney.
- Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.