Name: Sticky mango and macadamia nut ham recipe
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 1
Cuisine: australian
Ingredients: 2 mangoes, roughly chopped; 330.00 gm ginger marmalade; 46.80 gm dijon mustard; 8kg leg of ham (see note); 1000.00 ml unsalted macadamia nuts, roughly chopped; 32.00 gm dark brown sugar

Sticky mango and macadamia nut ham recipe

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Prep Time:
15 minutes

Cook Time:
105 minutes

Total Time:
120 minutes

Sticky mango and macadamia crusted ham: a showstopping Christmas centerpiece.

Ingredients:

2 mangoes, roughly chopped
330.00 gm ginger marmalade
46.80 gm dijon mustard
8kg leg of ham (see note)
1000.00 ml unsalted macadamia nuts, roughly chopped
32.00 gm dark brown sugar

Instructions:

Preheat your oven to 180C (160C fan-forced).
Blend mango, marmalade, and mustard in a small food processor until perfectly smooth.
With a small sharp knife, gently cut around the ham about 8cm from the shank. Begin removing the rind from the ham at the opposite end, using your thumb to separate it from the fat. Peel back and discard the rind. Score the fat in a diamond pattern without cutting into the meat. Wrap the shank end in foil and place the ham in a large roasting pan.
In a bowl, combine nuts, sugar, and 1/3 cup of mango mixture. Stir well and set aside.
Coat the ham with a touch of the mango mixture. Bake and brush with the remaining mango mixture every 15 minutes for 1 hour and 15 minutes. Spread the nut mixture on top of the ham and gently press it down. Bake for an additional 25 to 30 minutes until the nuts turn golden. Remove and discard the foil from the shank before serving.

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