Best Ham With Mango Salsa Recipes

SPICE-CRUSTED HAM WITH MANGO SALSA

Steps:

• Preheat oven to 180C. Remove skin from ham and score a diamond pattern across the fat with a small sharp knife. Place in a large roasting pan, add some water to the pan to prevent scorching and set aside.
• For spice rub, process onion and garlic in a food processor until finely chopped, transfer to a bowl, add remaining ingredients and stir to combine well. Spread over scored part of ham and roast until deep-golden and crusty (1-1½ hours).
• Meanwhile, for mango salsa, combine ingredients in a bowl, season well with sea salt and refrigerate until required.
• Serve ham with mango salsa and coleslaw, if you like.

MARY BERRY'S ORANGE-GLAZED HAM WITH MANGO AND ORANGE SALSA

Steps:

• 1. Preheat the oven to 150°C/130°C fan/Gas 2. 2. Sit an enamel plate or a small trivet in the base of a deep ovenproof pan. The gammon should fit into the pan tightly on top of the trivet. Pour in the orange juice and add enough water to completely cover the gammon with liquid. Bring to the boil, skim the surface, then cover with a lid and transfer to the oven. Simmer gently for 20 minutes for every 500g (1lb 2oz). Remove from oven and leave to become cold in the cooking liquid. 3. For the orange glaze, put the sugar and 100ml (3½fl oz) of water into a saucepan. Stir gently over a low heat until the sugar has dissolved, then bring to the boil. Add the thin slices of orange to the syrup, then cover and simmer for 10-12 minutes until the orange slices are soft but still holding their shape. Lift out the orange slices, then continue to boil the syrup over a high heat until it has reduced by about half and thickened. Remove from the heat and leave to cool. It will thicken further. 4. Line a baking tray or roasting tin with foil and sit the ham on top. Remove the skin from the ham and using a sharp knife, score the fat. Brush the fat with a little of the syrup. Arrange the orange slices in a neat row over the top, then brush with more syrup. Preheat the oven to 220°C/200°C fan/Gas 7. 5. Cover the lean meat sides of the gammon with foil to protect the ham, but leave the orange-covered top open. Roast in the oven for about 30 minutes or until the top is glazed and lightly browned, or brown with a blowtorch. 6. To make the salsa, mix all the ingredients together in a bowl and season well. Carve the ham and serve with the salsa alongside. Prepare ahead: Can be cooked and glazed up to 3 days ahead and served cold.

HAWAIIAN HAM AND PINEAPPLE SALSA

Steps:

• Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside.
• Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat.
• Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.

GLAZED HAM WITH MANGO SAUCE

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.

BAKED SMOKED HAM WITH MANGO

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.

HAM & MANGO QUESADILLAS

Steps:

• Spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese, 3 tablespoons mango, 1/4 cup ham and 1 teaspoon cilantro. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges., Combine the salsa and remaining mango and cilantro; serve with quesadillas. Garnish with sour cream if desired.

MANGO GLAZED HAM

Steps:

• Cook and stir onion in oil in medium saucepan 2 to 3 min. or until tender. Stir in brown sugar; cook 1 min., stirring occasionally. Add mango and mustard; stir until well blended. Cook until heated through, stirring occasionally. Remove from heat; cool slightly. Stir in cilantro.
• Score ham by making shallow cuts across the surface; insert cloves into corners of scores. Place ham in roasting pan. Add 3 Tbsp. water to pan. Bake as directed on ham package, brushing with 1/2 cup of the glaze during last 20 min. of the baking time.
• Cook remaining glaze in saucepan over medium heat, thinning glaze to desired sauce consistency with water. Serve as a sauce with the sliced ham.