Ingredients
Mango and chilli salsa
Method
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.
