A boozy clove and honey glaze makes this ham roast a real treat. Surprise friends and family by serving it with a light flavour-packed mango salsa.
3.2kg/7lb piece of boned and rolled ham, pre-boiled according to instruction
24 whole cloves
4 tbsp honey
1 tbsp wholegrain mustard
2 tbsp dry sherry or rum
1½ tsp soy sauce
40g/1½ oz soft brown sugar
1½ large or 2 smaller, ripe mangoes, peeled and cut into small dice
½ medium-sized red onion, finely diced
1 red chilli, seeded and finely chopped
1½ tbsp lime juice
¾ tsp caster sugar
sea salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas 4. Using a small, sharp knife, score the fat on the ham in a diamond pattern. Press a clove into the centre of each diamond. Place the ham joint onto a rack resting in the base of a roasting tin. Pour a few tablespoons of water into the bottom of the roasting tin to prevent the glaze from burning as it drips into the bottom of the tin.
Put the ingredients for the glaze into a saucepan and stir over a low heat until the sugar is dissolved. Spoon a thick layer of the glaze all over the ham joint, place in the oven and bake for 20-30 minutes, spooning over more glaze every now and then until it has all been used up. Then spoon the slowly caramelising glaze from the base of the tin back over the ham every now and then until the ham is richly golden and the juices run clear when the meat is pierced with a skewer in the thickest part.
For the salsa, place all ingredients in a bowl and stir gently to combine. Season to taste with salt and pepper. Set aside for at least 30 minutes to allow the flavours to combine.
If serving hot, leave the ham joint to rest for 20 minutes before carving. Otherwise leave for several hours to go cold. Serve thinly sliced with the mango salsa.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Chickpea stew with tomatoes and green chilli
Spicy chicken thighs with cucumber and cashew salad
See more Bill Granger recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
