3tbspTomato and Chilli Salsa (Janet's Country Fayre)
4tbspTomato and Chilli Salsa (Janet's Country Fayre)
Place the ham into a large saucepan and cover with water. Add the carrot, chilli, and Raz-el-hanout spices. Bring slowly to the boil, then simmer for 20 minutes per pound. Once cooked remove from the saucepan.
Using a sharp knife carefully remove the skin from the ham, then score the fat in a criss-cross (diamond) pattern.
Meanwhile, preheat the oven to 180ºC/350ºF/gas mark 4.
Combine the glaze ingredients in a small bowl and spread over the ham with a spoon.
Place into the oven for 15 - 20 minutes until golden brown then remove from the oven. Rest for 20 minutes, covered in a foil tent, before carving.
In a bowl, combine the salad leaves, radishes, red onion and spring onion. Drizzle with some olive oil and balsamic vinegar, toss to combine.