ham | Pantry Secrets

We are finally getting in to the summer spirit which to me means getting rid of the stodgy stews and soups, hot water bottles and cosy blankets and instead opting for the beautiful outdoors, simple salads and a glass of refreshing Pimms.

This season is the perfect time for entertaining, so why not lay out a barbecue or buffet in your garden, invite some friends along and get the Great British Summer started with a bang.

Barbecue’s and buffets are always lovely, even when the food is a little blackened or screaming food poisoning, but I find that the one thing people often forget is a really good chutney which can accompany everything.

My mum makes an incredible Pineapple, Fig and Ginger Chutney, which although sounds a little too different for some, it accompanies all types of food including salads, sandwiches and meat and works particularly well with cheese and biscuits.

To make the chutney you will need:

600g / 1lb 8oz Bramley Apples – peeled, cored, chopped
Small piece root ginger – peeled & grated
450g / 1lb fresh pineapple (after peeling & coring) – pulse in food processor
1 large red onion
140g / 5oz dried ready to eat figs
2 tsp mustard seeds
400g / 14oz muscovado sugar
500ml / 18fl oz cider vineg

Method:

Put pineapple, apples, ginger, figs, mustard seeds, nutmeg, vinegar and onion into a pan, bring to boil and then simmer for 15 mins.
Add sugar & simmer for 30 minutes or until thickened.
Put in the fridge to chill.
Pour into sterilised jars, seal and date.

The best thing about this recipe is that it keeps for 6 months and works perfectly in the winter months with foods such as roasted ham, so it can be an all round fridge food ready to make simple food slightly more exciting!

The season to be jolly is on its way, so why not get festive a little early and start to plan your Christmas food now.

If you are like me and often leave Christmas shopping until the last minute, preparing your menu will seem somewhat eager, however why not get ahead of the game and make December as stress free and enjoyable as possible.

When hosting a Christmas party, you can’t go wrong serving big joints of roasted meats, fish platters, hams, cheese and salads. My favourite party food is a large ham, thickly sliced and served with homemade chutney and crusty bread.

The following honey roast ham recipe I am about to share with you was cooked by my mum last Christmas for a party of around 25 people. I think she got the recipe online and is from Gordon Ramsey. The ham was absolutely delicious, full of cinnamon and honey flavours and extremely juicy and succulent. Here’s the recipe:

Ingredients

unsmoked boneless gammon joint

1 peeled and chopped onion

1 cinnamon stick

1 tsp peppercorns

1 tsp coriander seeds

2 bay leaves

Some whole cloves for studding

200g Demerara sugar

25ml sherry vinegar

100ml Madeira wine

250g honey

Method

Please remember that cooking times vary depending on size, this recipe is for around a 2kg joint.

Put the gammon in a large pan and cover with cold water.
Add the onion, cinnamon, peppercorns, coriander seeds and bay.
Bring to the boil, and then turn down to simmer for around 2 1/2 hrs, topping up the water with boiling water if necessary.
Pour the liquid away then let the ham cool a little while you heat the oven to 190C.
Lift the ham into a roasting tin, and then cut away the skin leaving behind an even layer of fat.
Score the fat with a criss-cross pattern, and then stud cloves over the ham.
Make the glaze by putting the sugar, vinegar and Madeira in a pan and bring to boil. Add the honey, bring to a boil and remove from the heat.
Pour half of the glaze over the ham and roast for 15 minutes.
Then pour over the rest and return to the oven for another 35 minutes, basting with the pan juices every so often.
Take out the oven and rest for 15 minutes.
Serve on a large platter, half sliced and half left whole so your guests can see the joint as well as the slices. Accompany it with lots of crusty bread, chutney, piccalilli, gherkins and green salad.