Gammon with Spiced Rhubarb Chutney
Recipe by Gregg Wallace from Great British Food Revival
A delicious dish full of flavour from the British!
Ingredients
- 500 g rhubarb
- 200 g soft brown sugar
- 3 onions, peeled and finely chopped
- 1 tbsp thyme, leaves
- 1 tspn ground ginger
- ½ tspn cinnamon
- 1 clove
- 3 cloves garlic, chopped
- 100 g tomatoes
- 200 ml red wine vinegar
- 1 lemon, juice and zest
- 1 tbsp olive oil
- 2 gammon steaks
Method
- Place the rhubarb, sugar and a splash of water in a pan and cook on a medium heat until soft.
- Chop the onions, garlic and tomatoes, add the vinegar, spices, lemon juice and zest and bring slowly to the boil, stirring occasionally.
- Simmer for about two hours, stirring often, until thick.
- Cut through the gammon fat in several places with a pair of scissors.
- Put the olive oil in a pan on a medium heat, when pan is hot fry the gammon 3-4 minutes on either side.
- Serve gammon and chutney on a plate with some cabbage.
