Jalapeño, coriander and lime salt crusted ham with mango salsa

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.
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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.