Marcus Bean’s Ham with Boxing Day Chutney Glaze with Nut Crust
Rated 5.0 stars by 1 users
Category
Christmas
Servings
35
Prep Time
60 minutes
Cook Time
5 hours
Marcus Bean offers a fresh take on the traditional festive ham with his Ham with Boxing Day Chutney Glaze and Nut Crust. This recipe is a celebration of seasonal flavours, combining the succulent DukesHill Uncooked Whole Boneless Wiltshire Ham with the sweet and tangy notes of DukesHill's Boxing Day Chutney, reduced with their Traditional Apple Cider.
Marcus Bean
Ingredients
Directions
Place the ham in a large pot of cold water, rinse a couple of times, then into a final pot of cold water making sure it’s completely submerged and place on the heat. Bring to the boil and simmer for 25 minutes per 500g. A 5kg ham will take 4 hours and 20 minutes.
- Once cooked, remove from the water, allow to cool slightly, then carefully remove the top layer of skin, leaving some of the fat. Score the fat and place in the fridge to cool.
- Preheat the oven to 180c. Reduce the chutney in a pan with the cider. Once it has reduced down a little, leave to cool and glaze the ham by spooning or brushing over the fat of the scored ham.
- Blitz the nuts in a blender until they resemble a fine crumb, before rubbing all over the glazed ham and cook for 30-40 minutes until it has developed a beautiful colour.
- Once cooked, you can serve warm, or leave to cool and serve with salads.
