Mango and Chilli Glazed Ham
Ingredients
Method
Preheat your oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper.
In a small saucepan over medium heat, stir together chutney, garlic, sauce, and sugar. Continue stirring for about 5 minutes until the glaze boils and the sugar has dissolved.
Using a small knife, cut the ham rind about 10cm from the shank end. Begin at the opposite end of the shank, separating the rind from the fat with your thumb. Peel back and remove the rind. Score the fat in a diamond pattern, about 5mm deep, taking care not to cut through to the meat. Place the ham in the pan and wrap the shank end in foil.
Brush one-third of the glaze over the ham. Bake, basting with the remaining glaze every 15 minutes, for 1 hour 15 minutes or until the ham is golden and caramelized. Transfer it to a platter and let it rest for 30 minutes.
Remove the foil from the shank, then wrap it in muslin or baking paper and decorate with bay leaves.
Ingredients
Directions
Preheat your oven to 200°C/180°C fan-forced. Line a roasting pan with baking paper.
In a small saucepan over medium heat, stir together chutney, garlic, sauce, and sugar. Continue stirring for about 5 minutes until the glaze boils and the sugar has dissolved.
Using a small knife, cut the ham rind about 10cm from the shank end. Begin at the opposite end of the shank, separating the rind from the fat with your thumb. Peel back and remove the rind. Score the fat in a diamond pattern, about 5mm deep, taking care not to cut through to the meat. Place the ham in the pan and wrap the shank end in foil.
Brush one-third of the glaze over the ham. Bake, basting with the remaining glaze every 15 minutes, for 1 hour 15 minutes or until the ham is golden and caramelized. Transfer it to a platter and let it rest for 30 minutes.
Remove the foil from the shank, then wrap it in muslin or baking paper and decorate with bay leaves.