Apricot and Whisky glazed ham with a crushed peppercorn crust

Ingredients

800g Gammon joint - unsmoked: remove all packaging, including any plastic rings surrounding the meat.

Pre-cooking:
1tbsp Ground three-colour peppercorns
Glug of white wine
Cold water to cover


Cooking:
Handful of dried apricots
1 Knorrs Vegetable stock cube, made up as per directions (450ml boiling water)
1 small onion, wedged, outer skin left on
1 tsp Peppercorns


After-cooking:
1tbsp Apricot & Whisky chutney
1tbsp Crushed three-colour peppercorns
1tbsp Manuka Honey

Method


Submerge the gammon in a bowl of cold water, add a glug of white wine and the ground pepper.  Leave to soak overnight to leech out the salt.  Discard the fluid in the morning.


Place the gammon in a roasting pan with the apricots, onions, peppercorns and stock.  Cover loosely with foil and bake for 1 hr @ 190C


Remove foil and drain out stock (retain for soup or gravy).  Glaze joint with Apricot and Whisky chutney, roll in crushed peppercorns.  Give a spray with oil before returning to the oven uncovered for 20mins.


When cooked, remove from oven and drizzle with honey and leave to rest before slicing.