Ingredients (Serves 8-10)
- 1 x 1.75kg/4lb gammon joint
- 1 onion, peeled and quartered
- 1 carrot, peeled and chopped
- 2 bay leaves
- 12 black peppercorns
For the crust
- 3 tbsp runny honey
- 4 tbsp wholegrain mustard
- Juice of 1 orange
- 4 tbsp Szechuan peppercorns, finely ground
- 3 tbsp extra virgin olive oil
For the pear and port chutney (Serves 6)
- 25g/1oz butter
- 450g/1lb red onions, peeled and cut into rough wedges
- 1 bay leaf
- 50g/2oz caster sugar
- 2 tbsp balsamic vinegar
- 150ml/1⁄4pt red wine
- 2 large ripe dessert pears, peeled, quartered and sliced into 3
- 3 tbsp port
Place the gammon in a large pan, cover with cold water and add the onion and carrot, bay leaves and peppercorns. Bring to the boil slowly, cover with a lid and simmer gently for 13⁄4 hours, then allow to cool in the cooking liquid for 30 minutes.
Preheat the oven to 200°C, 400°F, Gas 6.
Remove the gammon from its cooking liquid and, using a sharp knife, carefully remove the skin and some of the underlying fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.
In a small bowl, mix together the honey, mustard and orange juice, then smear over the gammon. Scatter over the ground Szechuan peppercorns and then drizzle over the extra virgin olive oil.
Bake in the preheated oven for about 25-30 minutes or until golden and caramelised.
For the chutney, heat the butter in a mediumsized saucepan, add the red onion and gently fry for 10-15 minutes until softened and golden brown.
Add the bay leaf, the caster sugar, balsamic vinegar, red wine and dessert pears, bring to the boil, cover and simmer rapidly for 10 minutes.
Remove the lid and simmer gently for a further 30 minutes until reduced and chutney-like in consistency. Stir in the port for the final 2 minutes, then set aside to cool before spooning into a pot to serve.