Spice Crusted Ham With Mango Salsa Recipes
SPICE-CRUSTED HAM WITH MAPLE MUSTARD SAUCE
Steps:
- Preheat oven to 350°F.
- Remove any thick skin from ham and all but about 3/4-inch layer of fat.
- Mince and mash garlic with salt to a paste. Coarsely grind coriander and peppercorns in coffee/spice grinder and stir together with flour, butter, and garlic paste in a bowl.
- Spread spice paste all over ham, then put ham, cut side down, in a greased large roasting pan. Bake in middle of oven until crust is golden and an instant-read thermometer inserted into center (do not touch bone) registers 150°F, about 1 1/4 hours.
- Transfer ham to a platter and let stand 15 minutes before slicing.
GLAZED HAM WITH MANGO SAUCE
A twist on the traditional ham glazes.
Provided by Samantha Cricks
Categories Main Dish Recipes Pork Ham Whole
Time 2h15m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Score the top of the ham in a diamond pattern with serrated knife. Place ham on a roasting rack in a roasting pan. Pour 1 1/2 cups mango nectar over ham.
- Bake in the preheated oven until the internal temperature of the ham is 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Increase oven temperature to 425 degrees F (220 degrees C).
- Stir brown sugar, Dijon mustard, ginger root, cinnamon, and cloves together in a small bowl.
- Combine mango preserves, white wine, and remaining 1/2 cup mango nectar together in a saucepan; bring to a boil, stir in brown sugar mixture, reduce heat to low, and simmer until glaze thickens, 2 to 4 minutes.
- Brush ham all over with glaze. Continue baking until glaze is bubbling, about 10 minutes more. Remove ham from oven and let rest for 15 to 20 minutes before carving.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 13.8 g, Cholesterol 74.2 mg, Fat 20.1 g, Fiber 0.3 g, Protein 25.9 g, SaturatedFat 7.2 g, Sodium 1450.1 mg, Sugar 11.1 g
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- Sit an enamel plate or a small trivet in the base of a deep ovenproof pan. The gammon should fit into the pan tightly on top of the trivet. Pour in the orange juice and add enough water to completely cover the gammon with liquid.
- Bring to the boil, skim the surface, then cover with a lid and transfer to the oven. Simmer gently for 20 minutes for every 500g (1lb 2oz). Remove from oven and leave to become cold in the cooking liquid.
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- If soaking the gammon, do it in the morning or the night before. To cook the gammon, put in a very large pan. Pour over cold water to cover, then heat gently until just simmering. Skim off any scum/foam that forms on the surface and leave to simmer gently for 3 hours, skimming periodically and topping up with hot water when the level drops. The ham is cooked when a digital thermometer pushed into the thickest part reads 65-70°C or the end of a skewer pushed into the thickest part for 5 seconds feels hot when pressed to the back of your wrist. Carefully remove the gammon from the pan, put on a board and leave to cool.
- Heat the oven to 240°C/220°C fan/gas 9. Once the meat is cool enough to handle, slice away the skin using a sharp knife, leaving behind as much of the fat as possible. Pat the ham dry with kitchen paper then, using the tip of a sharp knife, score a diamond pattern into the fat.
- Put the ham in a shallow roasting tin lined with baking paper. 3 In a medium bowl, mix together the salt crust ingredients. Spoon on top of the ham and spread to cover the surface, pushing it into the diamond score marks. Roast for 25-30 minutes until golden and crunchy. It will bake to quite a dark crust, so keep an eye on it and cover with foil for the last 5-10 minutes.
- Meanwhile, make the salsa. Mix all the ingredients together in a glass or ceramic serving bowl and season to taste.
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