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Spice-crusted ham with mango salsa

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

By Emma Knowles, Lisa Featherby & Alice Storey
  • Serves 12
  • 20 mins preparation
  • 1 hr 30 mins cooking
Spice-crusted ham with mango salsa
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.

Ingredients

  • 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

Method

Main
  • 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.

Notes

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

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  • Author: Emma Knowles, Lisa Featherby & Alice Storey