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Mango, chilli and ginger gammon with cashew and coriander salsa


Serves: 8
timePrep time: 35 mins
timeTotal time:
Mango, chilli and ginger gammon with cashew and coriander salsa
Photograph by Martin Poole

Mango, chilli and ginger gammon with cashew and coriander salsa


Serves: 8
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
695Kcal
Fat
40gr
Saturates
13gr
Carbs
18gr
Sugars
16gr
Fibre
1gr
Protein
68gr
Salt
9.6gr

Peter Gordon

Peter Gordon

New Zealand chef Peter Gordon's inspiring pan-cultural food has led to him often being credited as the 'godfather of fusion cuisine', with his restaurants The Providores and Tapa Room, and formerly The Sugar Club in London.
See more of Peter Gordon’s recipes
Peter Gordon

Peter Gordon

New Zealand chef Peter Gordon's inspiring pan-cultural food has led to him often being credited as the 'godfather of fusion cuisine', with his restaurants The Providores and Tapa Room, and formerly The Sugar Club in London.
See more of Peter Gordon’s recipes

Ingredients

  • 1 x 2.2kg boneless gammon joint (we used smoked)
  • 2 lemongrass stalks
  • 1-2 red chillies
  • 200g root ginger
  • 2 onions
  • 1 carrot
  • 1 cinnamon stick
  • 4 star anise
  • 1 large ripe mango
  • 4 tbsp light soy sauce
  • 100g palm sugar or demerara sugar
  • juice of 1 orange
  • 100g unsalted cashews
  • 2 spring onions, thinly sliced
  • 1 x 31g pack coriander, chopped (including stalks)
  • zest and juice of 1 lime

Step by step

Get ahead
Prepare up to the end of step 6 up to 2 days ahead or up to the end of step 8 a day ahead. If you are going to serve the ham cold, once it has cooled, cover loosely with foil and keep chilled, but bring it back to room temperature before serving. You can make the salsa up to 2 hours ahead.
  1. Place the gammon in a large pan; cover with cold water. Put a lid on and bring almost to the boil, then drain and discard the liquid. This step isn't always necessary as gammon joints tend to be less salty these days, but it is good to do as a precaution.
  2. Next, prepare the lemongrass – trim and discard the top and bottom 1cm, then peel off the outer 2-3 leaves (reserve these), and thinly slice the tender inner part. Thinly slice the chillies with their seeds. It's better to cut down on the amount of chilli than to discard the seeds. Peel and thinly slice the ginger. Peel and thickly slice the onions and carrot.
  3. Add the reserved lemongrass leaves to the gammon with half the chillies, half the ginger, the onions, carrot, cinnamon and star anise. Add enough cold water to submerge the gammon by 2cm – about 3-5 litres.
  4. Bring the liquid almost to the boil, then simmer the gammon, uncovered, for 1 hour 45 minutes, skimming off any foam. Then turn the heat off and leave the gammon to cool in the poaching liquid for 1½ hours.
  5. Cut the two 'cheeks' of the mango away from the stone by slicing lengthways, then score the flesh of the mango in a diamond pattern to release chunks of the flesh, discarding the peel. In a blender or food processor, purée the remaining chilli and ginger with the soy, sugar, orange juice, finely sliced lemongrass and half the mango to make a sauce. Taste for seasoning, adding a little extra soy or salt to taste.
  6. Preheat the oven to 190°C, fan 170°C, gas 5, and line a roasting tin with baking paper. Once the gammon is tepid, remove it from the cooking liquid and carefully cut away the rind, leaving the fat – reserve the cooking liquid, you can freeze it and use as a stock for soups. Score the gammon fat into small diamonds, no more than 1cm wide.
  7. Put the gammon in the roasting tin and spoon two-thirds of the prepared sauce over the gammon and spread so that it is well coated.
  8. Roast the gammon for 45 minutes – basting in the roasting tin with the sauce every 15 minutes. While the gammon is roasting, scatter the cashews on a baking tray and toast them in the oven for 8-10 minutes, then set aside to cool.
  9. For the salsa, chop the cashews and mix them and the remaining chopped mango half with the remaining sauce, the spring onions, coriander and lime zest and juice, tasting for seasoning. Serve with the glazed ham; the ham is delicious hot or cold.

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