Glazed ham with caramelized fruit

Tags: ham
. 20 steps
2.7–3.6 kg boned gammon Place in large pan, cover with water. Bring to the boil, cover, simmer for 20min + 20min*weight/450g. Skim off any scum during cooking with a slotted spoon. Remove from water, allow to cool slightly. Remove string; ease away skin to leave an even layer of fat. Score the fat in diagonal lines.   Place gammon in roasting tin, tuck in ginger
1 clementine halve
15 cloves stud
8 shallots peel
3 sticks celery cut into large pieces
6 bay leaves
3 pieces stem ginger finely slice
250ml whisky   Pour over
300ml chicken stock   Pour into tin
2 tablespoons ginger syrup Heat until slightly thinned   Brush with half the honey mixture. Bake in hot oven 15 minutes or until beginning to colour. Brush with remaining honey. Bake 15–20 minutes or until golden and beginning to char at the edges.
50g honey
85g demerara sugar
garnish
3 clementines Halve Heat a little oil, fry 2–3 minutes or until caramelized
4 figs
honey Brush
sauce
4 shallots Chop finely Bring to the boil. Cook, stirring, 2 minutes.
25g butter Fry until soft but not brown
2 teaspoons cornflour Blend cornflour with a little juice then stir in the rest
100ml clementine juice
squeeze of lemon juice
pepper