Spice-crusted ham with mango salsa

Australian Gourmet Traveller Christmas recipe for spice-crusted ham with mango salsa.
Spice-crusted ham with mango salsa

Spice-crusted ham with mango salsa

Ben Dearnley
1H 30M
1H 50M

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.


Spice rub
Mango salsa



1.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.
2.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).
3.Meanwhile, for mango salsa, combine ingredients in a bowl, season well with sea salt and refrigerate until required.
4.Serve ham with mango salsa and coleslaw, if you like.

Drink Suggestion: Medium-dry riesling. Drink suggestion by Max Allen


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