Make a fast mango salsa with a gingery kick to complement gammon glazed with sweet and sharp maple and lime. Serve with watercress and warmed flatbreads. Delicious!
*You can use a food processor on the pulse setting to chop the ingredients, but take care not to chop too finely or you will lose the texture. *The salsa can be made up to a day in advance, then covered and stored in the fridge until you are ready to cook the gammon.