- 1/2 boneless leg ham (approximately 4 kgs)
- 1/2 cup coconut sugar
- 2 tablespoons raw/organic honey
- 2 tablespoons organic maple syrup
- Whole cloves, to stud
Apple & Cranberry Chutney
- 500 grams granny smith apples; cored, peeled and chopped into small pieces
- 250 grams pink lady apples; cored, peeled and chopped into small pieces
- 250 grams yellow onions, sliced
- 250 grams coconut sugar
- 25 grams fresh ginger, finely chopped
- 1/2 cup apple cider vinegar
- 1/2 teaspoon black pepper
- 250 grams dried cranberries
- Pre-heat the oven to 170 degrees celcius. Line a baking dish with 2 layers of baking paper and place an oven shelf on the lowest shelf. You may need to remove the other shelves to ensure that the ham fits.
- To prepare the glaze, add the coconut sugar, honey and maple syrup to a small bowl, stirring until well combined.
- To prepare the ham, remove the skin by running a knife under the rind around the edge of the ham and gently lift the rind off in 1 piece leaving the fat intact. Then score the ham in a diamond pattern, about 5mm deep and stud the center of the diamonds with the cloves. Transfer to the baking dish.
- Brush 1/3 of the glaze over the ham and place in the preheated oven for 90 minutes. Continue to re glaze the ham every 25 minutes. Remove from the oven and let the ham rest for 30 minutes before slicing.
- While the ham is cooking, prepare the chutney by placing all the ingredients (except the cranberries) in a large saucepan, bring to the boil, then reduce heat and simmer for 60 – 80 minutes (stirring regularly) until the apples softens, the mixture thickens and the liquid dissolves. Then add the cranberries and cook for a further 10 minutes until the cranberries have softened.
- Optional step – you can pulse the chutney in a blender if you want it more of a jam like consistency.
- Serve the chutney with the sliced ham.