Honey-glazed ham with pear and saffron chutney, video recipe

Platazo for Christmas or for any special celebration. An Iberian pork shoulder accompanied by a triple garnish: a rich pear and saffron chutney, some sweet and sour onions and some roasted potatoes. Recipe adapted from Gordom Ramsay , full guarantee.

To make this dish I have used an XXL pot as I say from the battery collection Professional of BRA and baking tray EFFICIENT .

Ingredients

For 8-10 people:

For the ham:

  • 1 boneless Iberian shoulder (3,800 kg) and flanged
  • 4 carrots
  • 1 leek
  • 1 onion
  • 1 handful of peppercorns
  • 1 handful of coriander seeds
  • 1 cinnamon stick
  • 3 bay leaves

For the glaze:

  • 100 g demerara sugar (or whole brown cane sugar)
  • 50ml port wine
  • 25 ml sherry vinegar
  • 125g of honey

For the pear and saffron chutney:

  • 3 conference pears
  • 1 fuji apple
  • 2 medium red tomatoes
  • 1 small onion
  • 125g sultanas
  • 250 g demerara sugar (or whole brown cane sugar)
  • 250 ml white wine vinegar
  • 30g grated fresh ginger
  • Nutmeg to taste
  • Spicy paprika to taste
  • 1 teaspoon ground cinnamon
  • Zest of 1 orange
  • Juice of 1/2 orange
  • 2 pinches of saffron threads
  • pepper to taste
  • Salt

For the roasted potatoes:

  • 1 kg of baby potatoes
  • Rosemary
  • Thyme
  • lemon thyme
  • extra virgin olive oil
  • Salt

For the sweet and sour onions:

  • 600 g of onions
  • 750 ml of water
  • 1 tablespoon demerara sugar (or brown cane sugar)
  • 100 ml of Modena vinegar
  • 2 tablespoons extra virgin olive oil
  • 3 sprigs of thyme
  • 1 teaspoon salt

You can see the complete recipe and step by step on MJ's blog MJ's Recipes . Or you can also follow his video recipe.

Comment 1

Pilar on

Receta impresionante y descripción clarisima.Gracias!

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