Brandy-glazed ham with 'mince pie' chutney recipe | Sainsbury`s Magazine

Ingredients

• 1 skin-on unsmoked gammon joint, about 2.5-3kg
• 3 onions, sliced into thick rounds
• 500ml cider
• 100g dark brown soft sugar
• 100ml brandy
• 3 tbsp chopped stem ginger
• grated zest of 1 orange
• 1 tbsp rapeseed oil
• 1 ½ tbsp mustard seeds
• 3 onions, finely sliced
• 1 tbsp ground mixed spice
• 4 red or green apples, peeled and chopped
• 250g raisins
• 150g organic dried apricots, chopped
• 150g light brown soft sugar
• 150g dark brown soft sugar
• 350ml sherry vinegar