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Sharing our food heritage with you

Christmas Ham with Mango glaze

Christmas Ham with Mango glaze

I got introduced to Christmas Ham when I came to Australia and started celebrating Christmas with my in-laws. It was a regular dish on the Christmas table and as years went by Italo gave our family recipe a twist by adding mango to the recipe.

I must say the new favourite on the Christmas table is undoubtedly the Christmas ham with mangoes.

The main thing to think about when picking the ham is: if you are going to use a ham with the bone or without the bone? Undoubtedly the ham with bone is tastier as it adds more flavour and also looks better on the table. However, when it comes to slicing, boneless is obviously more convenient.

Ingredients you need for Christmas Ham with Mango glaze

1 Xmas leg ham

2.5 kg 2 cinnamon sticks or quills

4 whole cloves

2 ripe yellow mangoes(750gm total), pitted, peeled & coarsely chopped OR  250gm frozen mango pieces

1/2 cup Orange juice

1 and 1/2 cups (375ml) rice wine vinegar

Pinch of allspice

15 gm punnet thyme, tied together with kitchen string

 

Ingredients Christmas HAM

Instructions 

To glaze ham in your oven, position the oven rack on the bottom rung of the oven and preheat to 190º C (170º C fan-forced). Set a roasting rack in a roasting pan. 

Line a large heavy rimmed baking tray with aluminium foil. Remove all packaging from ham. Run a sharp knife down the back of the ham and using your fingers, gently separate skin from fat, leaving some rind intact around the shank end. Run the knife over fat to lightly score it all over in a criss cross matter.

Place ham on rack in roasting pan, cover and bake for 3/4 hour to 1 hour or until an instant-read meat thermometer inserted into thickest part of ham registers 42º C.

Using thyme as a brush, brush some glaze all over ham. Continue to bake ham, uncovered, basting it every 10 minutes with glaze, for 20 – 25 min, or until ham is evenly caramelised and thickest part of ham registers 52º C.

Meanwhile, heat a medium saucepan over medium heat. Add cinnamon and cloves and stir for about 3 mins or until they are toasted.

Add mangoes, vinegar, sugar and allspice into a pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer for 10 mins or until mangoes are very soft. 

Use a spoon to remove whole spices and discard. Blend mango mixture with 1/2 cup (125ml) water and 2 tsp salt until completely smooth. Season to taste with more sugar, if desired. Reserve 1 cup mango glaze for serving. 

Cooking tip: Make the mango glaze up to 1 day ahead, cover and refrigerate. This glaze will be enough for up to 5 kg ham. You can also use the leftover glaze to make chutney or sandwiches. 

When ham is warmed through, remove foil from ham and increase barbecue temperature slightly to reach 200°C. Using thyme as a brush, brush some glaze all over the ham. Close hood and cook ham, basting every 10 mins with glaze, for 40 – 50 minutes or until ham is evenly caramelised and thickest part of ham registers 52°C on the meat thermometer.

Rest ham on a carving board for 10 mins. Carve ham and serve with reserved mango glaze.

Enjoy your delicious Christmas Ham!

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Christmas Ham with Mango glaze

December 22, 2020
: 12
: 15 min
: 1 hr 30 min
: 1 hr 45 min
: Easy

A crispy super delicious Christmas ham with a juicy flavor of mangoes

By:

Ingredients
  • 1 Xmas leg ham about 2.5 kg
  • 2 cinnamon sticks or quills
  • 4 whole cloves
  • 2 ripe yellow mangoes(750gm total), pitted, peeled & coarsely chopped OR 250gm frozen mango pieces
  • 1/2 cup Orange juice
  • 1 and 1/2 cups (375ml) rice wine vinegar
  • Pinch of allspice
  • 15 gm punnet thyme, tied together with kitchen string
Directions
  • Step 1 To glaze ham in your oven, position the oven rack on the bottom rung of the oven and preheat to 190º C (170º C fan-forced). Set a roasting rack in a roasting pan.
  • Step 2 Line a large heavy rimmed baking tray with aluminium foil. Remove all packaging from ham. Run a sharp knife down the back of the ham and using your fingers, gently separate skin from fat, leaving some rind intact around the shank end. Run the knife over fat to lightly score it all over in a criss cross matter.
  • Step 3 Place ham on rack in roasting pan, cover and bake for 3/4 hour to 1 hour or until an instant-read meat thermometer inserted into thickest part of ham registers 42º C.
  • Step 4 Using thyme as a brush, brush some glaze all over ham. Continue to bake ham, uncovered, basting it every 10 minutes with glaze, for 20 – 25 min, or until ham is evenly caramelised and thickest part of ham registers 52º C.
  • Step 5 Meanwhile, heat a medium saucepan over medium heat. Add cinnamon and cloves and stir for about 3 mins or until they are toasted.
  • Step 6 Add mangoes, vinegar, sugar and allspice into a pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer for 10 mins or until mangoes are very soft.
  • Step 7 Use a spoon to remove whole spices and discard. Blend mango mixture with 1/2 cup (125ml) water and 2 tsp salt until completely smooth. Season to taste with more sugar, if desired. Reserve 1 cup mango glaze for serving.
  • Step 8 When ham is warmed through, remove foil from ham and increase barbecue temperature slightly to reach 200°C. Using thyme as a brush, brush some glaze all over the ham. Close hood and cook ham, basting every 10 mins with glaze, for 40 – 50 minutes or until ham is evenly caramelised and thickest part of ham registers 52°C on the meat thermometer.
  • Step 9 Rest ham on a carving board for 10 mins. Carve ham and serve with reserved mango glaze. Enjoy your delicious Christmas Ham!

 

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