The moment my mother told me that our Christmas Eve feast this year would be a a treacly glazed ham with hot, buttery potatoes… I knew what I had to do.
It was like a calling.
Under no circumstance can I take ownership on this recipe as they are, of course, a Nigella Lawson recipe but I feel the need to bring it to anyone and everyone’s attention.
Once you’ve tasted one of these alongside a salty slab of succulent ham (hot or cold) you will understand my enthusiasm.
And it’s not just ham I drape them on. I have also stabbed one of these onto a fork with some chicken as well as mashing one up in a sandwich to create a deeply festive spiced peach chutney.
I have tweaked her recipe ever so slightly with the addition of a star anise to get an extra depth to the liquid. And in place of fried chilli flakes, I opted for a whole chili which I punctured so that it could slowly and sweetly infuse the liquid.
However if you want to refer to its original gospel, you can see Nigella’s recipe here.
Get a whole can of peach slices (in syrup) and empty it into a saucepan with a lid.
Add a tablespoon of apple cider vinegar, a cinnamon stick, a few slices of fresh ginger (use a potato peeler, it’s fine), a pinch of whole cloves, a star anise, some salt and some black peppercorns.
Grab a red chilli and with the tip of a knife, pierce it all over. Drop it in the pan.
Bring the pan to a boil and then drop it to a simmer for a few minutes. Then remove it from the heat completely, clamp on a lid and leave it to cool completely.
Empty the pans contents into a big sterilised jar and keep for when you are ready to bring some festive clout to your cold cut meats.