| 1. | Preheat oven to 200°C |
| 2. | Place ham in a well greased baking dish. Combine stout beer, maple syrup, brown sugar, butter, cinnamon stick, cloves, all spice, orange juice and rind in large jug and pour over ham. |
| 3. | Bake for 45 minutes, basting ham every ten minutes with the beer mixture. Remove from oven and allow to rest for 5 minutes. |
| 4. | Pour remaining beer mixture into a small saucepan, bring to the boil stirring continuously. Reduce to a simmer, cook for 5 minutes or until thick and syrupy stirring occasionally. Serve ham with a drizzle of beer syrup, crusty bread and apple and prune chutney. |
| For Apple and Prune Chutney: |
| 5. | Place all ingredients in a medium sided saucepan. Bring to the boil, then reduce heat and simmer for 45 minutes, stirring occasionally. To bottle, remove the cinnamon stick, pour hot chutney into hot sterilised jars, replace lids and invert. Set aside to cool. Jars should have created a vacuum and will store in a cool dark place for up to 3 months. |
Print this recipe