Chutney-Glazed Ham
- 10-12 lbs bone-in smoked ham (If your ham still has the skin on, remove it, leaving about 1/4 to 1/2 inch of fat in a diamond pattern, trying not to cut too deep into the meat)
- 12 oz mango chutney
- 2 oz Asian honey ginger jam (available in jars at your local Asian market or on Amazon, if you can't find it, sub Dundee Ginger preserve or just 2 T honey)
- 1 1-inch chunk peeled fresh ginger
- 1 tsp garam masala
- 1/2 cup Savora (you can sub Dijon mustard)
- 1 cup light brown sugar, packed
- Zest of one orange
- 1/4 cup orange juice, freshly squeezed
- 1/4 tsp grated nutmeg, fresh
- 1 red Thai chile, small and fresh (or pinch red pepper flakes)
- 3 garlic cloves
- Preheat oven to 350, and line a baking pan with foil or use a disposable foil pan. Place 2 cups of water in the bottom of the pan.
- Place all glaze ingredients into the bowl of your food processor, and pulse to combine.
- Coat the ham with the glaze and bake uncovered (about 10-12 min per pound) until the meat is heated through, basting with the glaze every twenty minutes.
- Serve hot or at room temperature. To serve the leftover glaze, pour in some of the pan juices and heat in a saucepan to a light boil for three to five minutes, just until it thickens and darkens a bit, and serve on the side.
ham, mango, ginger jam, fresh ginger, garam masala, savora, light brown sugar, orange, orange juice, nutmeg, red thai chile, garlic
Taken from www.myrecipes.com/recipe/mango-chutney-glazed-ham (may not work)