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Glazed ham and rhubarb relish

Glazed ham recipe and rhubarb relish

Glazed ham and rhubarb relish

Name: Glazed ham and rhubarb relish
Total time: 3 h 30 min
Yield: Serves 10
Ingredients: 1.8kg boneless gammon joint; 1 carrot roughly chopped; 1 stick celery roughly chopped; 4 cloves garlic bashed; 5cm piece cinnamon stick; 6 cloves; 50g dark brown sugar; 1 tbsp malt vinegar; 1 pear chopped; 250g rhubarb chopped; 1 large onion finely chopped; 125ml cider vinegar; 300g demerara sugar; 1/2 tsp ground cinnamon; 1/8 tsp ground cloves; 1/8 tsp chilli powder; 80g raisins; 1 orange zested and juiced; 4 cloves; 5cm piece cinnamon stick; 4 tbsp clover honey or runny honey; 2 sticks rhubarb roughly chopped; 250g caster sugar; 100ml rose wine

Terry Blake

Published: October 24, 2017 at 6:10 PM

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Serves 10

Easy

Total time: 3 hrs and 30 mins

+ cooling

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Check out this gluten-free glazed ham and super easy rhubarb relish recipe from Terry Blake's diverse menu at his first restaurant, Sparrow in south London

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this gluten-free glazed ham recipe, then check out our slow cooker gammon, roast gammon, baked ham and more Christmas ham recipes.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

1.8kg boneless gammon joint
1 carrot

roughly chopped
1 stick celery

roughly chopped
4 cloves garlic

bashed
5cm piece cinnamon stick
6 cloves
50g dark brown sugar
1 tbsp malt vinegar
1 pear

chopped

RHUBARB RELISH

250g rhubarb

chopped
1 large onion

finely chopped
125ml cider vinegar
300g demerara sugar
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp chilli powder
80g raisins

GLAZE

1 orange

zested and juiced
4 cloves
5cm piece cinnamon stick
4 tbsp clover honey or runny honey
2 sticks rhubarb

roughly chopped
250g caster sugar
100ml rose wine

Nutrition: per serving

kcal585
fat15.9g
saturates5.3g
carbs76.4g
sugars75.4g
fibre2.5g
protein31.1g
salt4g

Method

step 1

Put the gammon in a large pan with the carrot, celery, garlic, cinnamon stick, cloves, sugar and vinegar, and pour in enough cold water until the gammon is just covered. Bring to a boil, reduce the heat and simmer gently for 2½ hours.
step 2

To make the relish, add everything to a large pan with 1/2 tsp salt and simmer for 1 hour or until reduced and fairly thick, stirring regularly as it may catch on the bottom of the pan. Cool to room temperature.
step 3

Take the gammon off the heat and let it cool completely in the pan. Remove from the pan and remove the skin. Lightly score the fat.
step 4

For the glaze, add everything to a pan and simmer for 5 minutes. Turn off the heat and allow to infuse for 30 minutes. Strain.
step 5

Heat the oven to 200C/fan 180C/gas 6. Put the ham into a roasting tin, fat-side up, pour over the glaze and add the chopped pear. Bake for 1 hour, spooning the glaze over every 10-15 minutes, until golden brown and caramelised. Serve at room temperature with the relish, bread and butter.

Authors

Terry Blake

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