Ingredients

• 1 x 1.8-2kg/4-4lb 8oz gammon
• boned
• 2 bay leaves
• 1 onion
• halved
• 6 peppercorns
• 3 tbsp maple syrup
• 1 tsp English mustard powder
• 3 tbsp light muscovado sugar
• 2 tbsp olive oil
• 2 onions
• finely chopped
• 1 garlic clove
• crushed
• 400g/14oz ready-to-eat dried apricots
• diced
• 2 crisp eating apples
• peeled
• cored and diced
• 100g/3½oz light muscovado sugar
• 200ml/7fl oz cider vinegar
• 5 tbsp grated root ginger
• 2 red chillies
• finely chopped
• 2 oranges
• zest and juice
• 8 tbsp maple syrup

Directions

• Preheat the oven to 160C/325F/Gas 3 (140C fan).
• Place the gammon in a deep saucepan that it just fits
• add the bay leaves
• onion and peppercorns. Add enough water to cover the gammon
• then bring to the boil and cover with a lid. Transfer to the preheated oven and cook for about two hours
• or until tender.
• Increase the oven temperature to 220C/425F/Gas 7 (200C fan).
• When the ham is cooked
• remove it from the pan
• and
• using a sharp knife cut off the skin
• leaving a layer of fat underneath. Place the gammon in a small roasting tin.
• Mix the glaze ingredients together and pour over the layer of fat. Score the fat into diamond shapes and roast for about 20-25 minutes
• or until golden-brown
• basting halfway through the cooking time.
• While the gammon is cooking you can make the chutney. Heat the oil in a medium sized pan and fry the onions over a low heat until really tender and transparent but not browned. Add all the remaining ingredients
• bring to the boil
• then simmer for about 10 minutes
• or until the apricots have softened and everything is soft and pulpy.
• Serve the chutney hot or cold. If cold
• spoon into sterilised jars
• label and seal the top.