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    Mango chilli glazed ham

    Hayden Quinn ImageHayden Quinn
    Hayden Quinn Image

    Hayden Quinn is a passionate foodie, lover of all things Aussie produce, and host of Taste of Australia with Hayden Quinn.

    Mango chilli glazed ham
    Preparation time is 20minutes
    Cook time is 1hours 30minutes
    Total time is 1hours 50minutes
    Serve is for 12 people
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    Difficulty level: 2 out of 4

    8 Ingredients

    Number of servings
    12
    Mango chilli glaze
    • 425grams Woolworths mango slices in syrup
    • 1tablespoons chilli flakes
    • 3tablespoons sweet chilli sauce
    • 1tablespoons coriander powder
    • 2tablespoons white wine vinegar
    • sea salt
    • 1 Woolworths half leg ham
    • 1 punnet lime leaves

    Description

    The ham game gets more fun every festive season. Go tropical this year with Hayden Quinn's mango chilli glazed ham – just what you need on a hot Aussie Christmas Day!

    Method

    Step 1 of 6

    Preheat oven to 190°C/170°C fan-forced.

    Step 2 of 6

    Line a roasting pan with foil or baking paper. Remove ham from packaging. Uusing a sharp knife, cut around the shank, leaving about 10-15cm from the end. Run a knife under the rind around the edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. (You only want to score the fat layer and not the meat.) Place ham in prepared pan.

    Step 3 of 6

    To make the glaze, add all of the ingredients in a blending jug. Using a stick blender, blend until smooth.

    Step 4 of 6

    Pour the glaze into a saucepan and place over medium heat. Simmer, stirring occasionally, for 5-10 minutes or until the glaze thickens and is sticky and glossy.

    Step 5 of 6

    Glaze the ham. Brush one-third of the glaze over the entire surface of the ham, making sure to get into the scored cuts. Bake, brushing with glaze every 30 minutess, for 1 hour and 30 minutes.

    Step 6 of 6

    Allow the ham to rest slightly (15-20 minutes) before carving. Slice the ham. Garnish with lime leaves. Serve ham with remaining glaze for extra drizzling.

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