Cumin-spiced Gammon

Method

1 Preheat the grill. In a small bowl, mix together the cumin, paprika, olive oil and half the muscovado sugar. Put the gammon on to a non-stick baking sheet, then brush the spiced oil over each side.

2 Grill gammon for about 5min on each side, basting once or twice with the juices.

3 Meanwhile, cut each papaya in half, then deseed and peel. Roughly chop half the flesh and put into a bowl. Purée remaining fruit with lime juice. Add to bowl with the lime zest, chilli, mint and remaining sugar. Spoon on top of the gammon and serve with green beans.    


COOK'S TIPS
Use mango in place of the papaya. Make sure it's ripe before you buy - give it a gentle squeeze to check.

Try the spice rub and fruity relish with other meat or fish -  they're great for pork chops or swordfish.