This delicious, lean, reduced-sodium ham could be the centerpiece for a Sunday or holiday meal.
Author: Fresh Finesse, adapted by CalorieKing
Suggestions: Note: This recipe's ingredients have been adjusted from the original Australian measures to the U.S. measures.
Serves: 50 person(s)
Preparation Time: 20 mins
1 1/2 Tbsp cider vinegar
1/2 cup chutney
3/4 Tbsp yellow mustard, powdered or paste
15 Tbsp pureed mango (or mango nectar, no added sugar)
3 3/4 cup sliced mango (fresh or jarred, no added sugar)
1 1/2 -inch piece ginger, cut into thin slices
1 cinnamon stick
1 red chili pepper, split lengthwise and seeded
10 lb cooked, boneless, lean, reduced-sodium ham (such as Hatfield Country Made)
Remove and discard the cinnamon stick and red chili pepper. Press the mixture through a fine-mesh sieve into a stainless-steel or glass (non-reactive) bowl. Discard the pulp. Cover and refrigerate for at least 2 hours, and up to 3 days.
HAM: Position a rack in the middle of the oven; preheat oven to 325ºF. Have ready a large shallow roasting pan.
Rinse the ham under cool running water to remove the solution and sticky residue (because it will burn), and dry thoroughly with paper towels. Use a sharp knife to carefully trim away the outer skin from the ham, leaving a layer of fat and a collar of skin around the shank bone. You may trim away some of the fat as well, but leave a 1-1/2 inch layer. Score the fat on the top of the ham in a 3/4 to 1.25-inch diamond pattern, cutting just slightly into the meat.
Place the ham in the pan. Brush the top and sides of the ham evenly with the mango glaze. Bake for 10 minutes. Increase the oven temperature to 350ºF; the glaze will be bubbly.
Transfer the ham to a cutting board and before slicing it, let it rest for 15 to 20 minutes. Cut the ham into slices. Transfer to a warm platter and serve immediately with more glaze alongside.
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