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Mango-Glazed Ham

Mango-Glazed Ham

1 cup Major Grey’s mango chutney

1/3 cup mango nectar

2 cloves garlic, crushed with press

2 tbsp. honey

1 tbsp. mustard powder


1 (7 ½ to 8 pounds) fully cooked, spiral-sliced, smoked bone-in reduced-sodium half ham

¼ to ½ cup boiling water

Parsley sprigs, for garnish

Mango slices, for garnish

Pineapple slices, for garnish


Preheat oven to 375ºF. In blender, combine chutney, nectar, garlic, honey, mustard powder, and ¼ teaspoon freshly ground black pepper. Blend until very smooth. (Chutney mixture can be made, covered, and refrigerated up to 1 day ahead.) Place ham in 13 inch by 9 inch roasting pan. Rub chutney mixture on skin sides of ham. Bake 1 hour 15 minutes or until golden brown crust forms and meat thermometer inserted horizontally in bottom portion of ham (not touching bone) reaches 140ºF. Transfer ham to serving platter. Pour juices from pan into small bowl. Whisk in ¼ to ½ cup boiling water, until pan juices are desired consistency. Garnish platter with parsley sprigs and mango and pineapple slices. Serve ham with pan juices. Serves: 16.

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