a variation on the customary ham glazes.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 45 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 30 |
| Yield: | 1 ham |
Ingredients
- 1 (10 pound) fully-cooked, bone-in ham
- 2 cups mango nectar, divided, or more as needed
- ½ cup packed brown sugar
- 2 tablespoons Dijon mustard
- 2 teaspoons grated fresh ginger root
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup mango preserves
- ½ cup white wine
Instructions
- 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.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 7 g |
| Sodium | 1450 mg |
| Sugars | 11 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |