Jalapeño, coriander and lime salt crusted ham with mango salsa

Jalapeño, coriander and lime salt crusted ham with mango salsa
  • Serves icon Serves 12
  • Time icon Hands-on time 40 min, simmering time 3 hours, oven time 25-30 min, plus soaking

We’ve given this glorious gammon recipe a bit of a kick with sweet and spicy jalapeño peppers. If you like your food extra hot, try adding some chopped red chillies to the salsa.

Nutrition: per serving

Calories
315kcals
Fat
11.6g (4.2g saturated)
Protein
43.5g
Carbohydrates
8.7g (8.6g sugars)
Fibre
0.9g
Salt
4.2g
Calories
315kcals
Fat
11.6g (4.2g saturated)
Protein
43.5g
Carbohydrates
8.7g (8.6g sugars)
Fibre
0.9g
Salt
4.2g

Ingredients

  •  2-3kg boneless middle gammon

For the salt crust

  • 2 tbsp sea salt
  • 4 tbsp demerara sugar
  • ½ bunch fresh coriander, finely chopped
  • Grated zest and juice 1 lime
  • 1 jalapeño pepper, finely chopped

For the mango salsa

  •  ½ bunch coriander, finely chopped
  • ½ bunch flatleaf parsley, finely chopped
  • Juice 1 lime
  • 1 jalapeño pepper, finely chopped
  • 1 ripe mango, finely chopped

Method

  1. 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.
  2. 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.
  3. 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.
  4.  Meanwhile, make the salsa. Mix all the ingredients together in a glass or ceramic serving bowl and season to taste.
  5.  Let the baked ham cool a little before carving (or cool completely to serve cold). Serve with the mango salsa.

delicious. tips

  1. If you like your food extra spicy, add some chopped red chillies or chilli flakes to the salsa.

  2. The fully baked ham, with its baked crust, will keep in the fridge for 1 week.

  3. Gammon (the term given to an uncooked ham from the hind leg) can sometimes be salty and need soaking. Ask your butcher for advice. To soak your gammon, cover it with cold water, refreshing it after 3-4 hours, or leave it to soak overnight. Start a few hours before you go to bed so you can refresh the water once before leaving it to its long soak.

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September 2019