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)
- 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
- 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
- 1Preheat 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.
- 2For 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).
- 3Meanwhile, for mango salsa, combine ingredients in a bowl, season well with sea salt and refrigerate until required.
- 4Serve ham with mango salsa and coleslaw, if you like.
Drink Suggestion: Medium-dry riesling. Drink suggestion by Max Allen
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