Christmas Ham with Mango Chilli Glaze

Ingredients

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Method

1. Preheat the oven to 170°C fan-forced, ensure oven / racks allow sufficient space for your ham. You may need to remove some oven racks from the oven, placing one rack on the bottom shelf of the oven.
2. Remove ham from its packaging and using a sharp knife, cut around the shank of the ham, about 10–15cm from the end. Run a knife under the rind around just the edge of ham. Using your fingers between the rind and the fat, gently lift the rind off in 1 piece.
3. Score the surface of the ham in a diamond pattern, making shallow cuts with a sharp knife. You only want to score the fat layer and not into the meat. Place ham on a rack in a roasting pan lined with foil or baking paper.
4. Make the Mango Chilli Glaze by adding all glaze ingredients into a blending jug and using a stick blender, blend until smooth. If needed adjust the quantities of spice to taste, depending on your preferred level of heat and sweetness.
5. Pour the glaze into a saucepan and place over medium heat. Simmer, stirring occasionally, for 5–10 minutes, until the glaze thickens and is sticky and glossy.
6. Glaze the Ham. Brush ⅓ of the glaze over the entire surface of the ham.
7. Make sure to get the glaze into the scored cuts. Bake, brushing with glaze every 30 minutes, for 1 hour 30 minutes.
8. Allow the ham to rest slightly (15–20 minutes) before carving. Slice the ham and serve with any remaining glaze on the side for extra drizzling and garnish with fragrant lime leaf threads.