Glazed Christmas ham with pineapple chutney
The perfect festive centrepiece, this stunner of a dish features ham slowly boiled with bay leaves, star anise and peppercorns. Serve with plenty of pineapple chutney
Ham with sherry fig and almond crust and rainbow jewelled slaw
Serves 8
Easy
Prep:
Cook:
plus soaking
We’ve reimagined our classic Pedro Ximénez ham with a fig and almond crust, pairing it with a vibrant, jewel-toned slaw for a fresh seasonal twist
Skip to ingredients
- 2 dried figs
- 75ml pedro ximinez sherry
- 2kg gammon joint
- 1 sprig thyme
- 1 bay leaf
- 1 strip orange zest
- 3 cloves
- 30g flaked almonds
- 2 tbsp butter
Rainbow jewelled slaw
- ½ red cabbagefinely sliced
- 2 carrotsgrated
- 1 small red onionfinely sliced
- 2 clementines1 segmented, 1 juiced
- 1 red chillifinely sliced
- 1 tbsp finely grated ginger
- 3 tbsp olive oil
- 1 tbsp cider vinegar
- 2 tsp dijon mustard
- 4 tbsp slivered almonds, pine nuts or other nuts
- handful of pomegranate seeds
- half a small bunch of parsley or corianderfinely chopped
Nutrition: per serving
- kcal550
- fat36g
- saturates10g
- carbs9g
- sugars8g
- fibre3g
- protein45g
- salt5.5g
Method
step 1
Soak the figs in the sherry for 30 mins and then lift them out. Tip the sherry into a large pan and add the gammon, thyme, bay, orange zest, cloves and enough cold water to cover the joint. Bring to a simmer and skim off any scum. Simmer for 1 hr 30 mins then test the centre of the ham with a probe thermometer – it should be 65-68C in the centre and will keep cooking for a little while off the heat.
step 2
Lift the gammon out of the liquid and cool until you can peel the skin off and trim the fat into an even layer.
step 3
Heat the oven to 200C/180C fan/gas 6. Put the figs, almonds and butter in a food processor with plenty of seasoning, and whizz to a paste. Score the fat of the ham into thin strips and spread on the paste. Roast for 30 mins until the crust is browned and crisp. Rest again before carving.
step 4
To make the slaw, put the cabbage, carrots and onion in a large serving bowl, then toss together a few times. In a jug, stir together the clementine juice, chilli, ginger, oil, vinegar and mustard with some seasoning. Pour over the crunchy veg, add the clementine segments, nuts, pomegranate seeds and herbs. Toss everything together well and serve with the ham.
