Spice-crusted ham with mango salsa

AT A GLANCE

  • Serves 12 people

If you like a touch of heat, this ham is for you. The thick glaze forms a crust as it cooks, giving a chewy, crunchy coating. You can still achieve this effect without the heat by reducing the amount of cayenne. Balance the salsa's sweetness with a large pinch of salt and alter the quantity of jalapeños to suit your taste. This is great served with a classic coleslaw.

  • 1 leg ham, bone in (about 8kg)
  •  
  • Spice rub
  • 1 onion, coarsely grated
  • 5 garlic cloves, coarsely chopped
  • 135 gm brown sugar
  • 15 gm (1½ tbsp) sea salt flakes
  • 1 tsp freshly ground black pepper
  • 1½ tsp cayenne
  • 1 tsp sweet paprika
  •  
  • Mango salsa
  • 1 cup (firmly packed) coriander, coarsely chopped
  • 3 mangoes, finely diced
  • 1 small Spanish onion, finely chopped
  • 3 limes, juice only
  • 1-2 green jalepeño chillies, or to taste
  • 1 tbsp olive oil
01   Preheat oven to 180C. Remove skin from ham and score a diamond pattern across the fat with a small sharp knife. Place in a large roasting pan, add some water to the pan to prevent scorching and set aside.
02   For spice rub, process onion and garlic in a food processor until finely chopped, transfer to a bowl, add remaining ingredients and stir to combine well. Spread over scored part of ham and roast until deep-golden and crusty (1-1½ hours).
03   Meanwhile, for mango salsa, combine ingredients in a bowl, season well with sea salt and refrigerate until required.
04   Serve ham with mango salsa and coleslaw, if you like.

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

MEDIUM-DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Dec 2009

Dec 2009

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