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Spice-crusted ham with mango salsa

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.

You'll need

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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Medium-dry riesling.

Featured in

Dec 2009

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