Gammon with Mango, Chili and Ginger

Time: 4 hours 15 minutes

  • 1 extra large casserole to fit your gammon
  • 1 gammon joint (used here: 5kg bone in unsmoked)
  • 2 lemongrass stalks
  • 1 red chili
  • 200 g root ginger
  • 1 onion
  • 1 carrot
  • 1 cinnamon stick
  • 4 star anise
  • 2 large ripe mangoes
  • 4 tbsp light soy sauce
  • 100 g light demerara sugar
  • 1 orange, only juice
  • 100 g unsalted cashews
  • 2 spring onions, thinly sliced
  • 30 g coriander, chopped
  • 1 lime, zest and juice
  1. Trim and discard the top and bottom of the lemongrass and peel off the outer layer before slicing the remaining part. Slice the chilies (seed in or seed out). Peel and slice the ginger and cut onion and carrot into big chunks.
  2. Place the gammon in the casserole and add the reserved lemongrass, half the chilies, half the ginger, onion, carrot, cinnamon stick and star anise. Add cold water to submerge the gammon.
  3. Turn the heat on high until the water almost boils, turn down to medium and leave the gammon to simmer uncovered for 1 hour and 45 minutes. Skim off any foam.
  4. Turn the heat off and leave the gammon to cool in the water for 1 hour and 30 minutes.
  5. To make the marinade for the gammon, cut chunks of the mango flesh and add half of the mango (while putting the other half to the side), the remaining lemongrass, chili and ginger together with the soy, sugar, and orange juice to a food processor to make a sauce.
  6. Preheat the oven to 370°F/190°C.
  7. When the gammon is lukewarm remove the gammon from the casserole and cut away the rind, leaving the fat. Score the fat on the gammon into small squares.
  8. Place the gammon in the roasting tray and spoon two-thirds of the sauce over the gammon. Make sure the gammon is well coated all around.
  9. Roast the gammon for 45 minutes, basting the gammon with the sauce every 15 minutes.
  10. While the gammon is roasting, prepare the salsa. In a warm pan roast the cashews for a few minutes until they are golden. Set aside to cool. Finely slice the spring onions and chop the coriander.
  11. Mix the chopped mango, cashews, spring onions, coriander and lime zest and juice together with the remaining sauce.
  12. Serve the salsa with the gammon. The gammon can be served hot or cold.
  • Reserve the cooking liquid. Freeze it and use it for soups later.