Brandy Glazed Ham Mince Chutney: The Ultimate Festive Recipe

Brandy glazed ham mince chutney – the very words conjure up images of festive gatherings, crackling fireplaces, and the comforting aroma of spiced fruit and savory ham. But this isn’t just any chutney; it’s a culinary masterpiece that elevates the humble mince to a whole new level of sophistication. Imagine the sweet, tangy burst of fruit mingling with the rich, salty depth of ham, all brought together by the warm embrace of brandy.

Chutneys, in general, have a long and fascinating history, originating in India centuries ago as a way to preserve fruits and vegetables. They were quickly adopted by the British during the colonial era and have since become a beloved condiment worldwide. This particular twist, the brandy glazed ham mince chutney, is a modern interpretation, perfect for adding a touch of elegance to your holiday table or simply enjoying as a gourmet treat any time of year.

What makes this chutney so irresistible? It’s the perfect balance of flavors and textures. The sweetness of the fruit is beautifully offset by the savory ham, while the brandy adds a subtle warmth and complexity. The mince provides a delightful textural contrast, making each bite a truly satisfying experience. Plus, it’s incredibly versatile! Serve it with crackers and cheese, use it as a glaze for roasted meats, or even stir it into your favorite stuffing recipe. Trust me, once you try this brandy glazed ham mince chutney, you’ll wonder how you ever lived without it!

this Recipe

Ingredients:

• For the Ham Mince:
• 1.5 kg good quality minced ham (pork mince can be substituted, but ham mince is preferred for the authentic flavour)
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 200g smoked bacon lardons
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Salt and freshly ground black pepper to taste
• 150ml dry cider
• 100ml chicken stock
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• For the Brandy Glaze:
• 150ml good quality brandy
• 100g dark brown sugar
• 50ml honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• Pinch of ground cloves
• For the Chutney:
• 500g mixed dried fruit (raisins, sultanas, cranberries, apricots), roughly chopped
• 250ml apple cider vinegar
• 200g brown sugar
• 2 large onions, finely chopped
• 2 apples (Granny Smith or similar), peeled, cored and diced
• 100g fresh or frozen cranberries
• 1 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper (optional, for a little heat)
• Pinch of salt

Preparing the Ham Mince:

1. Heat the olive oil in a large, heavy-based pot or Dutch oven over medium heat. Add the bacon lardons and cook until crispy, rendering their fat. Remove the lardons with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Add the chopped onions, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Stir occasionally to prevent burning. You want them to be translucent and slightly sweet.
3. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it will become bitter.
4. Increase the heat to medium-high and add the minced ham to the pot. Break it up with a wooden spoon and cook until browned all over. Make sure to crumble the mince well to avoid large clumps.
5. Drain off any excess fat from the pot. This step is important to prevent the mince from becoming greasy.
6. Stir in the dried thyme, dried sage, ground nutmeg, and ground cloves. Season with salt and freshly ground black pepper to taste. Remember that the ham is already salty, so be careful not to over-salt.
7. Pour in the dry cider and scrape the bottom of the pot to deglaze, lifting any browned bits that have stuck to the bottom. This adds a lot of flavour to the mince.
8. Add the chicken stock, Worcestershire sauce, and Dijon mustard. Stir well to combine all the ingredients.
9. Return the cooked bacon lardons to the pot.
10. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavours will meld together. The mince should be moist but not swimming in liquid. If it becomes too dry, add a little more chicken stock.
11. Once cooked, taste and adjust the seasoning as needed. You may want to add a little more salt, pepper, or Dijon mustard to your liking.

Making the Brandy Glaze:

1. In a small saucepan, combine the brandy, dark brown sugar, honey, Dijon mustard, apple cider vinegar, ground cinnamon, and ground cloves.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly until the sugar has dissolved.
3. Reduce the heat to low and simmer for about 10-15 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Be careful not to burn the glaze.
4. Remove the glaze from the heat and set aside to cool slightly. It will thicken further as it cools.

Preparing the Chutney:

1. In a large, heavy-based saucepan, combine the mixed dried fruit, apple cider vinegar, and brown sugar.
2. Add the chopped onions, diced apples, and fresh or frozen cranberries.
3. Stir in the ground ginger, ground allspice, and cayenne pepper (if using). Add a pinch of salt.
4. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has dissolved.
5. Reduce the heat to low and simmer gently for at least 1 hour, or up to 2 hours, stirring frequently to prevent sticking. The chutney should thicken and the fruit should become soft and plump.
6. As the chutney cooks, the liquid will reduce and the mixture will become thicker. If it becomes too thick, add a tablespoon or two of water.
7. Once the chutney has reached the desired consistency, taste and adjust the seasoning as needed. You may want to add a little more sugar, vinegar, or spices to your liking.
8. Remove the chutney from the heat and allow it to cool slightly before transferring it to sterilized jars.

Assembling and Serving:

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4).
2. Place the cooked ham mince in an ovenproof dish. The size of the dish will depend on how deep you want the mince to be.
3. Spoon the brandy glaze evenly over the top of the ham mince. Make sure to cover the entire surface.
4. Bake in the preheated oven for 20-25 minutes, or until the glaze is bubbling and the ham mince is heated through.
5. Remove from the oven and let it rest for a few minutes before serving.
6. Serve the brandy glazed ham mince hot, accompanied by the homemade chutney.

Serving Suggestions:

• Serve with crusty bread or crackers for a delicious appetizer.
• Serve as part of a festive buffet or Christmas spread.
• Serve with mashed potatoes and green vegetables for a hearty meal.
• Use the leftover ham mince in sandwiches or wraps.
• The chutney is also delicious served with cheese and crackers, or as an accompaniment to roasted meats.

Tips and Variations:

• For a richer flavour, use bone-in ham mince.
• Add other vegetables to the mince, such as mushrooms or parsnips.
• Use different types of dried fruit in the chutney, such as figs or dates.
• Add a splash of port or sherry to the brandy glaze for extra depth of flavour.
• For a spicier chutney, add more cayenne pepper or a chopped chili.
• The chutney can be made ahead of time and stored in sterilized jars for several weeks.
• If you don’t have brandy, you can substitute it with rum or whisky.
• For a non-alcoholic version, use apple juice or grape juice instead of brandy in the glaze.
• Make sure to use good quality ingredients for the best flavour.
• Don’t be afraid to experiment with different spices and seasonings to create your own unique flavour combination.

Storing Leftovers:

Leftover ham mince and chutney can be stored in airtight containers in the refrigerator for up to 3 days. Reheat the ham mince thoroughly before serving. The chutney can be served cold or at room temperature.

Freezing:

The cooked ham mince can be frozen for up to 2 months. Thaw it completely in the refrigerator before reheating. The chutney can also be frozen, but the texture may change slightly after thawing.

Conclusion:

This isn’t just another recipe; it’s a culinary adventure waiting to happen! The combination of the rich, savory ham mince, the sweet and tangy chutney, and that unforgettable brandy glaze creates a symphony of flavors that will tantalize your taste buds. Trust me, once you’ve experienced this dish, you’ll be making it again and again. It’s the perfect blend of comfort food and sophisticated flavors, making it a winner for any occasion.

But why is this brandy glazed ham mince chutney a must-try? It’s all about the balance. The ham mince provides a hearty, grounding element, while the chutney adds a burst of fruity sweetness and a hint of spice. And then there’s the brandy glaze – oh, that brandy glaze! It elevates the entire dish, adding a layer of warmth and complexity that you simply won’t find anywhere else. It’s a flavor profile that’s both familiar and exciting, comforting and refined.

And the best part? It’s incredibly versatile! Serve it as a sophisticated appetizer on toasted baguette slices, topped with a dollop of crème fraîche for an extra touch of elegance. Or, for a more substantial meal, spoon it over creamy mashed potatoes or polenta. It’s also fantastic served alongside roasted vegetables like Brussels sprouts or carrots, providing a delightful contrast in textures and flavors.

Looking for variations? Absolutely! For a spicier kick, add a pinch of red pepper flakes to the chutney. If you prefer a sweeter glaze, use a honey-based brandy liqueur instead of straight brandy. You could even incorporate different types of fruit into the chutney, such as cranberries or apples, depending on the season and your personal preferences. Don’t be afraid to experiment and make it your own!

Here are a few more serving suggestions to get your creative juices flowing:

Serving Suggestions:

* Mini Tartlets: Fill mini tart shells with the ham mince chutney and bake until golden brown for a delightful party appetizer.
* Sandwich Filling: Use it as a gourmet sandwich filling with some sharp cheddar cheese and crusty bread.
* Stuffed Peppers: Stuff bell peppers with a mixture of the ham mince chutney and rice for a hearty and flavorful meal.
* Pizza Topping: Get adventurous and use it as a unique pizza topping with some mozzarella and caramelized onions.
* Breakfast Hash: Mix it with diced potatoes and eggs for a savory and satisfying breakfast hash.

I truly believe that this recipe has something to offer everyone. It’s a crowd-pleaser that’s sure to impress your family and friends. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? What variations did you make? What did your family and friends think? Share your photos and stories in the comments below. I can’t wait to see what culinary creations you come up with! Let’s spread the joy of this amazing brandy glazed ham mince chutney far and wide! Happy cooking!