In Spain, when you say ham, you are normally referring to our incomparable Jamón Ibérico. We also prepare the German Schweinshaxe or pork knuckle, which we call codillo and is normally boiled. But, although in California I tried the spiral-cut ham that our friend Billy brought home and it was delicious and I love my friend Fiddes’ roasted gammon, I had never roasted a ham myself. Back home it was not easy to find this type of ham in the supermarket, but in Holland it was simple. A nice, lean piece of ham. Not too big, so I could experiment with it without remorse. Here is the result of that experiment. I thought it well deserved sharing.
Ingredients (serves 4-6)
3 tbsp rosemary honey
3 tbsp mango vinaigrette*
2 tbsp dried cranberries
3 tbsp pistachios (unshelled)
salt and pepper
STEP 1.- Preheat the oven to 200ºC/400ºF. Mix the honey and the vinaigrette to prepare the glaze
STEP 2.- Finely chop the pistachios and half the cranberries in the food processor (or with a knife, whatever works for you)
STEP 3.- Place the ham in an oven proof container, season with salt and pepper and paint with the glaze.
STEP 5.- Cover with aluminum foil, lower the temperature to 180ºC/350ºF and cook for 75 minutes. The time will vary depending on the oven and the type of ham. Keep checking it after 1 hour to avoid drying it.
STEP 6.- Uncover, turn the heat to 220ºC/425ºF and roast for 15 minutes or until the pistachio crust is toasted and the juices reduced.
STEP 7.– Let it rest for at least 15 minutes before cutting.
*MANGO VINAIGRETTE You can either buy it already prepared or follow this recipe (or any other you prefer)
- 3 tbsp mango puree (puree a ripe mango with some water until it makes a thick puree)
- 2 tbsp raspberry vinegar or any other mild flavored vinegar
- 1 1/2 tbsp hazelnut oil
- 1 tsp brown sugar
- 1 tsp red pepper flakes
- pinch of salt
Preparation Mix the sugar with the mango puree, add the vinegar, salt and pepper flakes and mix. Add the oil slowly while you keep mixing until blended.