Mary Berry Maple-glazed gammon with fresh apricot and ginger chutney recipe

Mary Berry makes maple-glazed gammon with fresh apricot and ginger chutney on the final episode of Mary Berry Cooks.

Mary says: “So many people cook a gammon at Christmas time, but don’t think to cook it for any other occasion. I think it makes a lovely summer Sunday lunch served hot or cold with this spicy apricot chutney.”

For the dish Mary used: 1.8-2kg gammon, 2 bay leaves, 1 onion, halved, 6 peppercorns, 3 tbsp maple syrup, 1 tsp English mustard powder, 3 tbsp light muscovado sugar, 2 tbsp olive oil, 2 onions, 1 garlic clove, 400g ready-to-eat dried apricots, 2 crisp eating apples, peeled, cored and diced, 100g light muscovado sugar, 200ml cider vinegar, 5 tbsp grated root ginger, 2 red chillies, 2 oranges, zest and juice and 8 tbsp maple syrup.