Szechuan Roast Gammon with Pear & Port Chutney | Love Pork

Ingredients

• 1 x 1.75kg boneless prime gammon joint, rinsed
• 1 onion, peeled and cut into rough wedges
• 1 carrot, peeled and cut into rough wedges
• 2 bay leaves
• 12 black peppercorns
• 3 tablespoons runny honey
• 4 tablespoons wholegrain mustard
• Juice 1 orange
• 4 tablespoons Szechuan peppercorns, finely ground
• 3 tablespoons extra virgin olive oil
• 25g butter
• 450g red onions, peeled and cut into rough wedges
• 1 bay leaf
• 50g caster sugar
• 2 tablespoons good-quality balsamic vinegar
• 150ml red wine
• 2 Conference or Comice pears, peeled, cored and diced