Glazed Ham With Mango Sauce Food

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.

AMAZING GLAZED HAM

Steps:

• Let the ham sit at room temperature for 1 hour before baking. This will allow it to cook evenly.
• Preheat the oven to 325 degrees F.
• Make the glaze: In a medium pot over medium-high heat, combine the brown sugar, mustard, vinegar, cinnamon, paprika, chili powder, orange zest and juice, garlic and some salt and pepper. Bring to a gentle boil and cook for 10 minutes, stirring occasionally.
• Place a rack in a roasting pan. Put the ham on the rack large open-face down (so the spiral cuts are stacked on top of one another). Brush half of the glaze over the surface of the ham, getting it between the slices as much as you can.
• Pour about an inch of water in the base of the roasting pan; the water should not touch the ham. Tent the pan loosely with aluminum foil and bake for about 10 minutes per pound (1 hour 10 minutes to 1 hour 25 minutes).
• Take the ham out of the oven and remove the foil. Raise the oven temperature to 375 degrees F. Brush half of the remaining glaze on the ham. When the oven is up to temperature, return the ham, uncovered, and bake for 15 minutes. Brush the remaining glaze over the ham and cook for another 15 minutes.
• Carefully transfer the ham to a platter. Serve right away, or cover with foil and take it to your gathering!

HAM GLAZE

Steps:

• Combine brown sugar, garlic, mango chutney, orange zest, orange juice, and mustard in the work bowl of a food processor. Process until smooth.

MANGO SAUCE

Steps:

• Peel mango; remove and discard the pit. Cut mango into chunks, and place in the bowl of a food processor, along with 5 tablespoons water, lemon juice, and sugar. Process until the mango is pureed, about 1 minute.

FRESH HAM WITH MANGO CHUTNEY GLAZE

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.

MANGO GLAZE FOR FISH, CHICKEN, OR PORK

Steps:

• Heat the vinegar in a saucepan over medium heat. Add the sugar and cook until thickened slightly. Add jalapeno, ginger, and mango and continue cooking until softened. Add the lime juice. Transfer to a food processor and puree until smooth. Strain, if necessary. Consistency will be thick and jam-like, but can be thinned to more of a glaze consistency with honey or water.

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.

GRILLED CHICKEN WITH MANGO HABANERO GLAZE

Steps:

• Add the first five ingredients (sugar through cider vinegar) in a medium saucepan. Heat over medium and stir frequently, mashing the mango, until the ingredients are incorporated and begin to boil. Lower the heat to simmer, and let cook slowly for about 10 minutes, stirring occasionally. Squeeze 1 tbsp juice from the orange and add with the rum to the sugar/mango mixture. Stir and simmer gently for 2 - 3 more minutes. Set aside and cool. Refrigerate until ready to use.
• Salt chicken to taste. Grill chicken until nearly finished. Baste chicken with glaze and grill a few more minutes on each side, basting lightly with glaze with each turn until the chicken is done.
• Garnish with chopped cilantro and serve. Reserve and refrigerate extra glaze for future use.