Ham And Mango Wraps Food

SAVORY HAM WRAPS

Steps:

• In a small bowl, whisk the first six ingredients; spread evenly over each tortilla. Layer with ham and cheese. Top with lettuce, tomato and onion. Roll up tightly; secure with toothpicks 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.

EASY HAM & CHEESE WRAP

Steps:

• Spread tortilla with mayo.
• Top with lettuce, Singles and ham; roll up.

READY-TO-GO WRAPS

Steps:

• Lay out the tortillas on a flat surface. Place 1-2 slices of ham in the middle of each one. Sprinkle over some chopped pepper and cheese, leaving a 2cm edge at one end. Starting at the other end, roll up as tightly as you can. Wrap each tortilla in kitchen foil and twist the ends to seal. Will keep in the fridge for up to 3 days.
• Heat oven to 180C/fan 160C/gas 3. Place the wraps in the oven (directly onto the oven rack is fine) and cook for 10-15 mins until the cheese starts to melt. Unwrap for the last 5 mins if you want the outside to be crisp. Peel off the foil before eating.

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.

MANGO WEDGES WRAPPED IN SERRANO HAM

Steps:

• Combine salt, paprika and pepper, mix well and sprinkle lightly on mango wedges.
• Wrap a slice of the Serrano Ham (can use Prosciutto) around each wedge.
• Arrange wedges on a platter or on individual plates and garnish with shavings of Manchego cheese.
• Number of serving dependent on how large your mangoes are and how many wedges you choose to make.

HAM, SWISS & AVOCADO WRAP

Steps:

• Place 1 tortilla on plate.
• Layer ham, swiss cheese and avocado slices on tortilla.
• Fold in sides of each wrap; roll up. Cut each in half.
• Serve immediatly, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.