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Digital Subscriptions > Delicious Magazine > Dec-17 > showstoppers.

showstoppers.

IT’S GOOD FOR YOU Oxtail braised in Guinness
GUARD OF HONOUR Rack of lamb with an olive and caper crust
MAKE-AHEAD STARTER Ham hock terrine
CLASSIC FRENCH FLAVOURS Chicken supremes in mustard, cream and prune sauce
COUNTRY FARE Game pie
PEPPER PIG Jalapeño, coriander and lime salt crusted ham

Jalapeño, coriander and lime salt crusted ham with mango salsa

SERVES 12. HANDS-ON TIME 40 MIN, SIMMERING TIME 3 HOURS, OVEN TIME 25-30 MIN, PLUS SOAKING

MAKE AHEAD

The fully baked ham, with its baked crust, will keep in the fridge for 1 week.

KNOW HOW

Gammon (the term given to an uncooked ham from the hind leg) can sometimes be salty and need soaking. Ask your butcher for advice. To soak your gammon, cover it with cold water, refreshing it after 3-4 hours, or leave it to soak overnight. Start a few hours before you go to bed so you can refresh the water once before leaving it to its long soak.

FOOD TEAM’S TIP

If you like your food extra spicy, add some chopped red chillies or chilli flakes to the salsa.

• 2-3kg boneless middle gammon (see Know-how)

FOR THE SALT CRUST

• 2 tbsp sea salt

• 4 tbsp demerara sugar

• ½ bunch fresh coriander, finely chopped

• Grated zest and juice 1 lime

• 1 jalapeño pepper, finely chopped

FOR THE MANGO SALSA

• ½ bunch coriander, finely chopped

• ½ bunch flatleaf parsley, finely chopped

• Juice 1 lime

• 1 jalapeño pepper, finely chopped

• 1 ripe mango, finely chopped

1 If soaking the gammon (see Know-how), do it in the morning or the night before. To cook the gammon, put in a very large pan. Pour over cold water to cover, then heat gently until just simmering. Skim off any scum/foam that forms on the surface and leave to simmer gently for 3 hours, skimming periodically and topping up with hot water when the level drops. The ham is cooked when a digital thermometer pushed into the thickest part reads 65-70°C or the end of a skewer pushed into the thickest part for 5 seconds feels hot when pressed to the back of your wrist. Carefully remove the gammon from the pan, put on a board and leave to cool.

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About Delicious Magazine

Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!

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