Szechuan roast gammon with pear and port chutney

Szechuan roast gammon with pear and port chutney

Serves 8

Cooking Time 180 mins

1.75kg joint of prime gammon
1 onion, peeled and cut into rough wedges
1 carrot, peeled and cut into rough wedges
2 bay leaves
12 peppercorns

For the Crust:

45ml (3tbsp) runny honey
60ml (4tbsp) wholegrain mustard
Juice 1 orange
60ml (4tbsp) Szechuan (Sichuan) peppercorns, finely ground
45ml (3tbsp) extra virgin olive oil

Pear and Port Chutney:

25g (1oz) butter
450g (1lb) red onions, peeled and cut into rough wedges 
1 bayleaf
50g (2oz) caster sugar
30ml (2tbsp) good quality balsamic vinegar
150ml (¼pt) red wine 
2 large ripe dessert pears, peeled, quartered and sliced into 3
45ml (3tbsp) port.

Place the gammon in a large saucepan and cover with fresh cold water. Add the vegetables, bay leaves and peppercorns. Bring to the boil slowly, cover with a lid and simmer gently for 1 hour 45 minutes.

Allow the joint to cool in the cooking liquid for 30 minutes. Pre-heat oven to Gas Mark 6, 200°C, 400°F.

Remove the gammon from its cooking liquid and using a sharp knife carefully remove the skin and some of the underling fat, leaving a thin layer of fat. Cut a lattice pattern over the gammon.

In a small bowl mix together the honey, grainy mustard and orange juice. Smear the mustard and honey mixture over the gammon and scatter over the ground szechuan pepper and finally drizzle over the olive oil.

Bake the joint for about 25-30 minutes or until golden and caramelised. Serve hot or cold with the pear and port chutney.

For the Chutney:
In a medium saucepan heat the butter. Add the onions and gently fry for 10-15 minutes until softened and golden brown.

Add the bay leaf, caster sugar, balsamic vinegar, red wine and 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 syrupy and chutney like in consistency. 

Stir in the port for the final 2 minutes of cooking, then set to one side.