Glazed ham with mango and chilli salsa

  • 15 mins preparation
  • 1 hr 50 mins cooking
  • Serves 10
  • Print


Glazed ham with mango and chilli salsa
  • 8 kilogram cooked leg of ham
  • 2/3 cup (230g) mango chutney
  • 2 tablespoon brown sugar
  • 2 1/2 cup (625ml) water
  • 14 fresh long red chillies
Mango and chilli salsa
  • 2 medium mangoes (850g), chopped coarsely
  • 2 tablespoon mango chutney
  • 1/2 small red onion (50g), chopped finely
  • 1 tablespoon lime juice


Glazed ham with mango and chilli salsa
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Cut through rind 10cm from shank end of leg; run thumb around edge of rind just under skin to remove rind. Start pulling rind from shank end to widest edge of ham; discard rind. (Reserved rind can be used to cover the cut surface of ham to keep it moist during storage).
  • 3
    Using sharp knife, score fat by making shallow cuts diagonally in both directions at 4cm intervals.
  • 4
    For glaze, stir chutney, sugar and ¼ cup (60ml) of the water in small saucepan over low heat until sugar is dissolved.
  • 5
    Place ham on oiled wire rack in large baking dish; pour remaining water into dish. Brush ham all over with glaze; cover shank end with foil. Roast, uncovered, 50 minutes, brushing occasionally with glaze during cooking. Scatter chillies around ham in dish; roast further 30 minutes or until chillies are browned lightly and tender, and ham is browned as desired.
  • 6
    To make mango and chilli salsa; seed and chop four of the baked chillies. Combine chopped chillies in medium bowl with mango, chutney, onion and juice to taste.
  • 7
    Slice some of the remaining baked chillies coarsely and sprinkle over ham.
  • 8
    Serve ham with salsa and remaining baked chillies.

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