Sorrel Glazed Bone-in Ham with Starfruit Chutney

Prep Time1 hour
Cook Time2 hours 40 minutes
Servings: 14


  • 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


  • 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.