Mango, Maple & Mustard Christmas Ham


Let's talk CHRISTMAS HAM...

I am a big believer in the fact that you cannot get healthy off animals that weren't healthy themselves. That is why we do our best to invest in good quality meat in our household and that is why we picked up an organic chemical and nitrate free ham this year from Australian Natural Food Co. They are a family run business in Brisbane who are both online and have a butcher shop open Friday and Saturday in Capalaba. I have a 15% off discount that I use for my orders with them which is "sofandshan" thanks to Karra setting it up in the hope it makes eating organic meat more affordable for my followers.

Why organic, chemical free and nitrate free? Read more here

Hopefully this helps your family enjoy a Chemical & Nitrate Free Ham this Christmas.

Enjoy your festive season,

Sof, Tom and the chooks xx

Yield: 1 Ham

Mango, Maple & Mustard Christmas Ham

prep time: 15 minscook time: 1 hour and 30 minstotal time: 1 hours and 45 mins


  • whole leg of ham on the bone (any weight/size)
  • whole cloves, to stud
  • 2 mangoes, remove skin
  • 1/4 cup extra virgin olive oil
  • 2 tbsp maple syrup (or honey)
  • 2 tbsp wholegrain mustard
  • 2 tsp apple cider vinegar
  • 1 garlic clove
  • 2cm knob ginger


  1. Preheat oven to 170'C and line a roasting tray with baking paper. Place an oven shelf in the lowest position and remove all of the other shelves.
  2. Using a sharp knife cut around the shank of the ham approx 10cm from the end. Run a knife around the rind edge and using your fingers gently lift the rind off from the fat.
  3. Score the fat in a diamond pattern, about 5mm deep and stud the centre of the diamond with cloves. Place the ham on the baking tray.
  4. Add all of the ingredients above into a food processor and process until combined.
  5. Glaze the ham on the tray before placing in the oven, then glaze every 20-25 mins whilst cooking for 1hr 30mins.
  6. Set aside to rest for 15 minutes once cooked, store any leftover ham covered with the reserved rind in a damp, clean ham bag or pillowcase.
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