Best Glazed Ham With Mango Sauce Recipes

Fresh Ham With Mango Chutney Glaze image

Provided by threeovens

Categories Ham

Time 5h5m

Yield 10 serving(s)

Number Of Ingredients 9

10 lbs fresh ham, skin intact (shank or butt, bone in or boneless)
salt & freshly ground black pepper
2 tablespoons vegetable oil
1 cup mango chutney
2 cups chicken broth
1 -2 tablespoon hot sauce
1 head garlic, skinned
1 large yellow onion, quartered
2 lbs new potatoes, halved

Steps:

Remove ham from refrigerator and allot to come to room temperature (30 minutes or so). Preheat oven to 450°F Score ham cutting through the skin only, leaving fat intact. Season ham with salt and pepper. Place ham, cut side down, in roasting pan. Roast 20 minutes.
Meanwhile, puree mango chutney, broth and hot sauce in a blender or food processor to make glaze.
Reduce temperature on oven to 325°F Remove ham from oven and scatter garlic and onions into the pan. Baste ham with some of the glaze. Cover ham with parchment paper and then foil. Bake 3 1/2 hours to 4 1/2 hours, basting occasionally with glaze and pan juices.
Place potatoes around ham in pan about 45 minutes before it is done; toss to coat. Ham is done when it reaches an internal temperature of 160°F Let rest 20 to 30 minutes before carving. Strain juices and pass with ham.

Nutrition Facts : Calories 783.8, Fat 29, SaturatedFat 9.2, Cholesterol 235.9, Sodium 7073.4, Carbohydrate 19.8, Fiber 2.3, Sugar 1.6, Protein 104.6

Pit Fired Ham Glazed with Pineapple and Mango Maple Syrup image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 35 servings

Number Of Ingredients 6

2 cups store bought mango sauce or 2 mangoes, peeled, seeded and diced
1 cup maple syrup, light or dark
1 4 ounce can pineapple chunks
1 (16-ounce) can pineapple rings, juice reserved
13 to 15 pound ham, bone-in
Toothpicks, as needed

Steps:

Preheat a barbecue, charcoal pit, or oven to 350 degrees F.
In a small saucepan, add the mango sauce or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. Continue to simmer for 8 minutes and then remove from the heat. Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve.