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Gammon with Spiced Rhubarb Chutney
Great British Food Revival
A delicious dish full of flavour from the British!
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
3 cloves garlic, chopped
100 g tomatoes
200 ml red wine vinegar
1 lemon, juice and zest
1 tbsp olive oil
2 gammon steaks
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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.