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.
Pilar on
Receta impresionante y descripción clarisima.Gracias!