Ginger gammon with creamy polenta and apple chutney

Ingredients

• 2 1/2 kg boneless gammon
• 4 cm fresh ginger, sliced
• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, chopped
• 2 bay leaves
• 1 cinnamon stick
• 6 whole cloves
• 1 tbsp black peppercorns
• 2 L ginger beer
• 500 ml chicken stock
• 4 tbsp honey
• 2 tbsp grated fresh ginger
• 2 tbsp wholegrain mustard
• 1 tbsp soy sauce
• 1 tsp ground cinnamon
• 500 g white polenta
• 2 L chicken stock
• 250 ml cream
• 100 g butter
• 100 g parmesan cheese, grated
• Salt and white pepper to taste
• 4 large Granny Smith apples, peeled and diced
• 2 onions, finely chopped
• 200 ml apple cider vinegar
• 150 g brown sugar
• 1 tsp yellow mustard seeds
• Pinch of salt