Lotte Duncan combines home-cooked ham, roasted beetroot and a plum chutney to create a truly splendid meal
Apple and cider baked ham with plum and ginger chutney
Method
1. Soak the ham gammon overnight in cold water. Then drain and put into a large saucepan with the cider and apple juice and then top up with cold water until you just cover the gammon.
2. Add the onion, bay leaf and peppercorns and then bring to the boil. Skim the surface and reduce the heat. Simmer for 1 1/2 hours.
3. Remove the joint from the pan, peel off the skin and mark the fat into diamond shapes with a sharp knife. Reserve the stock to use for soup.
4. Preheat the oven to 220ºC/gas 7.
5. Stand the gammon in a roasting tin. Mix the butter with the sugar, mustard and ground spices to a paste. Spread this over the fat. Press a clove into the corner of each diamond.
5. Roast in the oven for about 15 to 30 minutes or until the fat is crisp and golden. Remove and cool.
6. In the meantime, make the chutney. Melt the butter in a large saucepan and add the onion. Fry gently, stirring often, for around 5 minutes until soft.
7. Now add the plums and the ginger and cook gently for 10 minutes. Add the balsamic vinegar and sugar to taste. Season with salt and freshly ground pepper. Set aside then warm through gently just before serving.
8. To roast the beetroot, preheat the oven to 200ºC/gas 6. Place the beetroot in a roasting tin, sprinkle over the garlic, pour over the balsamic vinegar and olive oil and season with salt and freshly ground pepper.
9. Roast for 1 hour, 30 minutes until the beetroot is tender. Cut the beetroot into quarters and put on your serving dish. Warm the crème fraiche through gently with the fennel in a small saucepan and pour over the beetroot.
10. To serve, slice up the ham, and serve with some warm chutney and beetroot on the side.
Cook: 3 hrs 30 min
Ingredients
For the plum and ginger chutney
25g Butter450g Plums, halved and stones removed
1 dash of Balsamic vinegar
1 large onion, chopped
450g Plums, halved and stones removed
1 cm fresh root ginger, grated
2 tsp soft brown sugar, or to taste
0.5 tsp salt and fresh ground black pepper, or to taste
1.8kg ham, single joint, uncooked
600ml cider, medium dry
600ml clear apple juice
1 large onion
1 bay leaf
8 peppercorns
50g Butter
115g light brown Muscovado sugar
1 tsp dry mustard
0.5 tsp ground cloves
0.5 tsp ground cinnamon
18 Cloves, for studding the ham
For the roasted beetroot with crème fraiche:
4 large Beetroot2 cloves garlic, chopped
1 tbsp marjoram, chopped
55ml Balsamic vinegar
55ml Olive oil
125ml crème fraîche
1 tbsp fennel frond, chopped
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