Recipe: Vietnamese Honey Roasted Ham With Papaya Salad


If gammon's on your menu then this recipe will add a welcome change to the classic honey roasted ham. The meat is boiled in an aromatic broth and rubbed with a spiced paste inspired by the flavours of Vietnam. Once roasted, it pairs perfectly with a fresh, fragrant papaya salad.


For The Pork

  • 1 banana shallot
  • 2 tbsp fish sauce
  • 2 hot, fresh chillies
  • 2 stalks lemongrass
  • 3 slices ginger
  • 2 cloves garlic
  • 2.5 l water
  • 2-2.5 kg gammon joint

For The Rub

  • 1 clove garlic
  • 10 g ginger
  • 1 tbsp tamarind paste
  • 50 g soft brown sugar
  • 75 g honey
  • 1 tbsp fish sauce
  • 1 hot red chilli

For The Salad

  • 1/2 head chinese cabbage
  • 1 papaya (underripe if possible)
  • 100 g fine rice noodles, cooked and cooled
  • 100 g peanuts, roasted
  • 4 sprigs mint
  • 2 sprigs coriander
  • 1 sprig basil

For The Dressing

  • 2 tbsp honey
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1/2 tsp dried shrimp paste
Boil and Trim the Ham

Step 1

Boil And Trim The Ham

Add the shallot, fish sauce, chillies, lemongrass, fresh ginger and garlic to a large saucepan or stockpot. Pour in the water, add the gammon joint and put it over a high heat. Bring the pot to a boil and turn down to a simmer. Cook for 1 hour and 40 minutes. Trim off the top layer of skin from the ham as soon as it’s cool enough to handle, but leave plenty of fat on the joint.

Preheat the Oven

Step 2

Preheat The Oven

Preheat the oven to 200ºC.

Rub the Pork

Step 3

Rub The Pork

Peel the garlic and ginger. Place the ginger, garlic, tamarind paste, sugar, honey, fish sauce and chilli into a food processor and blitz to a paste. Rub half of the paste all over the pork, pour 200ml of water into the tray and roast for 10 minutes. Rub the second half of the paste over the ham and roast for another 10 minutes.

Roast and Baste

Step 4

Roast And Baste

When the ham comes out of the oven baste it in the syrupy juices at the bottom of the pan then rest for 20 minutes.

Make the Salad

Step 5

Make The Salad

Shred the cabbage and slice the papaya. Toss them together with the rice noodles. Slice the remaining chillies and add as much as you’d like. Add the peanuts, and roughly tear the herbs before adding those too. Toss everything together.

Dress and Serve

Step 6

Dress And Serve

Combine the honey, lime juice, fish sauce and shrimp paste to make the dressing. Add it to the salad and taste. Add more if necessary, depending on the heat of the chilli and juice you get from the lime. Plate up the salad on one big plate or bowl and whack the gammon next to it. Serves 6

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