Sorrel Glazed Bone-in Ham with Starfruit Chutney
Servings: 14
Ingredients
- 1 Caribbean Passion Bone-in Leg Ham
- 1 orange (sliced)
- 1 ½ cup brown sugar
- 2 cups sorrel
For Starfruit Chutney:
- 4 medium sized ripe, firm Starfruit
- 1 cup granulated or brown sugar
- 2 cups water
- Juice of 1 lime
- 2 tbsp Sherry vinegar
- 1 fresh ginger root – finely sliced
- 1 small onion – finely diced
- 1 clove garlic – finely diced
- 1 tbsp olive oil
- 1 tsp pimento powder
- 1 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1 tsp sea salt
Instructions
- Preheat oven to 350°F
- Wrap defrosted ham in several layers of foil and place in a baking dish
- Fill the baking dish with water and place ham in the oven to warm all the way through, approximately 10 minutes per pound
- In a saucepan, combine orange slices, sugar and sorrel and boil until it becomes a syrup
- Remove ham from oven, discard water and remove foil
- Peel away the skin and carve off the desired amount of fat
- Using a sharp knife, score the fat of the ham to allow the syrup to penetrate. Pour the sorrel syrup over the top of the ham
- Place in the oven to broil, basting occasionally until golden brown
- Remove from oven when it has reached the desired colour; allow to rest before carving
Starfruit Chutney:
- Heat the olive over medium heat, add the ginger, onions and garlic and starfruit. Add the remaining ingredients and bring to a boil, while stirring.
- Reduce the heat and continue to simmer, stirring occasionally, until the fruit softens and the sauce thickens.
- Serve the warm chutney with sorrel glazed ham.