Spiced Mango-roasted Ham
Mixing sweet and savoury with this tropical twist on classic roasted ham. This Gizzi Erskine recipe is glazed with a mango chutney, mixed spice and paprika.
From the book
Most butchers nowadays will tell you it’s unnecessary to soak a ham, so don’t be put off making this if you don’t have enough time to soak the ham overnight
|smoked, boned and rolled gammon ham, soaked overnight in loads of cold water (change the water a few times)
|1l (1¾ pints)
|medium onions, quartered
|leeks (whites only), halved lengthways
|For the glaze:
|New potatoes, mashed or boiled
|Chutneys and pickles
You will need the biggest pot you can find, preferably a deep, wide stockpot into which the ham will fit easily.
Put the ham into the biggest pot you can find, preferably a deep, wide stockpot into which it will fit easily. Place it over a medium heat and pour in the mango juice. Add the onions, carrots, leeks, spices and bay leaves and top up with water to cover. Slowly bring the liquid to the boil. Using a large spoon, carefully remove any scum that appears and repeat until the surface looks clear.
Once the liquid is bubbling, reduce the heat to a fast simmer for 3 hours. Top up regularly with cold water and remove any scum from the surface every time you do so.
Preheat the oven to 180°C/350°F/gas 4. Once the ham is cooked (it will start to pull away from the bone), remove it from the pan very carefully so as not to tear any of the meat. (You may find it easier to let the ham cool a little in the cooking liquor, then transfer it to a colander to allow it to drain and cool for 10 minutes.) Place the ham in a large roasting tin. Very carefully, slice the skin to reveal the thick layer of white fat, then score the fat crossways in both directions so there are loads of little diamond shapes all over it.
Add all the glaze ingredients, except for the cloves, to a pan over a medium heat. Stir until everything has melted. Allow to cool slightly then rub all over the ham. Push a clove into the corners of each diamond shape. This not only makes the ham look really beautiful, but the cloves release the most amazing aroma as the ham cooks. Roast for 40 minutes, until sticky and caramelised. Leave it to rest for 1 hour if you want to eat it warm, or let it cool completely. Serve with mashed or boiled new potatoes, salad and chutneys and pickles.