Mango & Chilli-Glazed Leg Ham
Preparation time is 55minutes
Cook time is 1hours 40minutes
Total time is 2hours 35minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
11 Ingredients
MANGO SALAD
- 4 limes juiced and wedges
- 2tablespoons extra virgin olive oil
- 120grams leafy salad mix
- 1 mango, peeled, thinly sliced
- 1 continental cucumber, halved lengthways, deseeded, thinly sliced
- 4.50kilograms Bertocchi gold half ham on the bone
- 4 cloves garlic, crushed
- 1 cup mango chutney
- 1/3 cup sweet chilli sauce
- 1/3 cup brown sugar
- 5 fresh bay leaves, to decorate
Method
Step 1 of 6
Preheat oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper.
Step 2 of 6
Stir chutney, garlic, sauce and sugar in a small saucepan over medium heat for 5 minutes or until glaze boils and sugar has dissolved.
Step 3 of 6
Using a small knife, cut ham rind 10cm from shank end. Starting at the opposite end to shank, run your thumb under rind to separate it from the fat. Peel back and remove rind. Score fat, about 5mm deep, in a diamond pattern, ensuring not to cut through to the meat. Place ham in pan, then wrap shank end in foil.
Step 4 of 6
Brush ham with one-third of the glaze. Bake, basting with remaining glaze every 15 minutes, for 1 hour 15 minutes or until ham is golden and caramelised. Transfer to a platter and rest for 30 minutes.
Step 5 of 6
Meanwhile, to make the mango salad, whisk lime juice and oil in a large bowl. Season. Add salad mix, mango and cucumber, then gently toss to combine.
Step 6 of 6
Remove foil from shank, then wrap in muslin or baking paper and decorate with bay leaves. Serve ham with salad and extra lime.
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