Best Ham With Mango Salsa Recipes

GLAZED HAM WITH MANGO SAUCE

Glazed Ham with Mango Sauce image

A twist on the traditional ham glazes.

Provided by Samantha Cricks

Categories Main Dish Recipes Pork Ham Whole

Time 2h15m

Yield 30

Number Of Ingredients 9

Ingredients

1 (10 pound) fully-cooked, bone-in ham
2 cups mango nectar, divided, or more as needed
½ cup packed brown sugar
2 tablespoons Dijon mustard
2 teaspoons grated fresh ginger root
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup mango preserves
½ cup white wine

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Score the top of the ham in a diamond pattern with serrated knife. Place ham on a roasting rack in a roasting pan. Pour 1 1/2 cups mango nectar over ham.
Bake in the preheated oven until the internal temperature of the ham is 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Increase oven temperature to 425 degrees F (220 degrees C).
Stir brown sugar, Dijon mustard, ginger root, cinnamon, and cloves together in a small bowl.
Combine mango preserves, white wine, and remaining 1/2 cup mango nectar together in a saucepan; bring to a boil, stir in brown sugar mixture, reduce heat to low, and simmer until glaze thickens, 2 to 4 minutes.
Brush ham all over with glaze. Continue baking until glaze is bubbling, about 10 minutes more. Remove ham from oven and let rest for 15 to 20 minutes before carving.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 13.8 g, Cholesterol 74.2 mg, Fat 20.1 g, Fiber 0.3 g, Protein 25.9 g, SaturatedFat 7.2 g, Sodium 1450.1 mg, Sugar 11.1 g

BAKED SMOKED HAM WITH MANGO

Baked Smoked Ham with Mango image

Provided by Tracey Seaman

Categories Fruit Juice Fruit Onion Pork Bake Easter Peach Mango Ham

Yield Makes 10 servings

Number Of Ingredients 4

Ingredients

1 (10-pound) fully cooked bone-in smoked ham (shank end), room temperature
4 medium onions, peeled and quartered
2 large or 3 medium ripe mangos, peeled, pitted, and cut into 1-inch cubes
1 cup mango or peach nectar or juice

Steps:

Arrange rack in bottom third of oven and preheat to 350°F.
Trim any tough rind and fat from ham, leaving 1/4-inch-thick layer of fat. Transfer ham to roasting pan. Scatter onions and mangos around pan and pour nectar over ham. Cover pan tightly with foil and bake 2 hours. Remove foil, increase oven temperature to 400°F, and continue to bake, basting with pan juices occasionally, until ham is lightly browned and mangos and onions are very tender, 30 to 45 additional minutes.
Transfer ham to carving board. Using slotted spoon, transfer mangos and onions to medium bowl and keep warm. Transfer pan juices to small saucepan and set over moderate heat. Simmer, uncovered, until slightly thickened and reduced, about 5 minutes.
Slice ham and arrange on platter. Garnish with mangos and onions and serve, accompanied by pan juices.