Main Meals
Print this recipe
Nut & Herb Crusted Ham with Apricot Chutney
Ingredients
- 80g Sunbeam Pistachios, finely chopped
- 70g Sunbeam Pine Nuts, finely chopped
- 2 tbs butter, melted
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 1 cup fresh multigrain breadcrumbs
- 2 tbs chopped parsley
- 2 tsp fresh thyme leaves
- 1 tbs finely chopped chives
- 1.25g nugget ham
- For Apricot Chutney:
- Preparation Time: 30 minutes (plus soaking)
- Cooking Time: 40 minutes
- Ingredients
- 75g Sunbeam Sultanas
- 500g Angas Park Apricots, chopped
- 750 mls boiling water (3 cups)
- 1 cup dark brown sugar, firmly packed
- 2 small red chillies, seeded and finely chopped
- 2 tsp finely grated fresh ginger
- 2 cups white vinegar
- 1 tsp salt
Method
| 1. | Preheat oven to 180ºC. |
| 2. | Combine butter, egg, garlic, breadcrumbs, pistachios, pine nuts, parsley, thyme and chives, season with salt and pepper. |
| 3. | Place ham on a greased oven tray and press nut mixture on ham to form a crust. Bake for 30 – 40 minutes or until crust is golden brown. Serve thickly sliced with apricot chutney. |
| For Apricot Chutney: | |
| 4. | Preheat oven to 180ºC. |
| 5. | Soak apricots in water over night. |
| 6. | Place in a medium saucepan and cook apricots in the same water for 10 minutes. Add remaining ingredients and bring mixture to the boil. Reduce heat and simmer for 30 minutes, stirring occasionally. |
| 7. | To bottle, pour hot chutney into hot sterilised jars, replace lids and invert. Set aside to cool. Chutney will store in a cool dark place for up to 3 months. |