Glazed Ham

For a moist and flavoursome ham we recommend cooking it low and slow, with our Albert's Victorian Chutney providing a delicious, sticky glaze.

Difficulty Easy
Time 3 hours
Serves 6
  • 1.5kg green gammon joint

    Parsley stalks

    1 star anise

    4 cardamom pods

    2 bay leaves

    1 carrot

    1 onion

    1 jar of Baxters Albert's Victorian Chutney

Albert’s Victorian Chutney
Ablerts Victorian
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Place the gammon joint in a large pot and cover with water.

Bring to the boil then skin off any scum that rise to the top of the water.

Add vegetables and aromats.

Simmer slowly for 1 ½ - 2hrs.

I use a probe thermometer to get the best results and take off the heat when the ham reaches 68°C.

Remove from water and cool slightly.

While ham is cooling place the Chutney in a small sauce pan and warm through, this helps to spread it evenly.

Score the fat of the ham.

Baste the ham with the glaze and place in a preheated (180°C) oven for 30 minutes.

Baste at 5 minute intervals to build up a nice sticky glaze.

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