Glazed ham and rhubarb relish
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 10
Skip to ingredients
- 1.8kg boneless gammon joint
- 1 carrotroughly chopped
- 1 stick celeryroughly chopped
- 4 cloves garlicbashed
- 5cm piece cinnamon stick
- 6 cloves
- 50g dark brown sugar
- 1 tbsp malt vinegar
- 1 pearchopped
RHUBARB RELISH
- 250g rhubarbchopped
- 1 large onionfinely chopped
- 125ml cider vinegar
- 300g demerara sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp chilli powder
- 80g raisins
GLAZE
- 1 orangezested and juiced
- 4 cloves
- 5cm piece cinnamon stick
- 4 tbsp clover honey or runny honey
- 2 sticks rhubarbroughly chopped
- 250g caster sugar
- 100ml rose wine
Nutrition:
- kcal585
- fat15.9g
- saturates5.3g
- carbs76.4g
- sugars75.4g
- fibre2.5g
- protein31.1g
- salt4g
Method
step 1
Put the gammon in a large pan with the carrot, celery, garlic, cinnamon stick, cloves, sugar and vinegar, and pour in enough cold water until the gammon is just covered. Bring to a boil, reduce the heat and simmer gently for 2½ hours.
step 2
To make the relish, add everything to a large pan with 1/2 tsp salt and simmer for 1 hour or until reduced and fairly thick, stirring regularly as it may catch on the bottom of the pan. Cool to room temperature.
step 3
Take the gammon off the heat and let it cool completely in the pan. Remove from the pan and remove the skin. Lightly score the fat.
step 4
For the glaze, add everything to a pan and simmer for 5 minutes. Turn off the heat and allow to infuse for 30 minutes. Strain.
step 5
Heat the oven to 200C/fan 180C/gas 6. Put the ham into a roasting tin, fat-side up, pour over the glaze and add the chopped pear. Bake for 1 hour, spooning the glaze over every 10-15 minutes, until golden brown and caramelised. Serve at room temperature with the relish, bread and butter.
