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How to make Pineapple and ginger glazed ham with mango lime mayonnaise

Yield = 12
Prep time: 0:30
Cook time: 1:40
Total time: 2:10

Ingredients

  • 8kg cooked leg ham
  • 375g jar ginger, lemon and lime marmalade
  • 2 tablespoons brown sugar
  • 3/4 cup pineapple juice
  • Whole cloves, to decorate

Mango lime mayonnaise

  • 2 cups S&W whole egg mayonnaise
  • 2 tablespoons Trident sweet chilli sauce
  • 1 tablespoon finely grated lime rind
  • 1/2 cup lime juice
  • 1/4 cup chopped fresh mint leaves
  • 2 medium (450g each) mangoes, diced

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern (see note). Press a clove into centre of each diamond. Wrap shank end in foil.
  • Step 2 Place marmalade, sugar and pineapple juice in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until marmalade has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat.
  • Step 3 Place ham on a wire rack in a roasting pan. Add boiling water to pan until 2cm up sides of pan. Brush ham with 1/4 marmalade mixture. Bake, basting with remaining marmalade mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden.
  • Step 4 Meanwhile, make mayonnaise Combine mayonnaise, sweet chilli sauce, lime rind, lime juice, 2 tablespoons mint and two-thirds of the mango in a bowl. Season with salt and pepper. Top with remaining mango and mint. Serve ham with mango lime mayonnaise.