Mango Christmas Glazed Ham

Name: Mango Christmas Glazed Ham
Prep time: 10M
Total time: 220M
Yield: 12 Servings
Ingredients: 1 bone-in smoked ham (9-11 lbs.); 4 cups Mango Nectar; 1/2 cup packed brown sugar; 1 tsp. Minced Garlic; 1/8 tsp. ground clove; Rosemary sprigs, for garnish; Sage sprigs, for garnish; Cranberries, for garnish

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Impress everyone with this exquisite Mango-Christmas Glazed Ham, an easy-to-make recipe that combines the sweet flavor of GOYA® <a href="https://www.goya.com/en/products/mango-nectar-carton/">Mango Nectar</a> with a touch of GOYA® <a href="https://www.goya.com/en/products/minced-garlic/">Minced Garlic</a> and GOYA® <a href="https://www.goya.com/en/products/whole-cloves/">Ground Cloves</a>. In just 10 minutes, you’ll have the perfect main dish for your celebrations, and you can prepare it up to three days in advance. The fruity, spiced glaze is simmered until it reaches a golden, juicy finish that will have everyone coming back for seconds. Garnish with rosemary, sage, and cranberries for a festive touch that gives this holiday classic a delicious tropical twist.

Total Time

220m

(plus resting time)

Prep Time:10m

Cook Time:210m

Yields:12 Servings

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Ingredients

bone-in smoked ham (9-11 lbs.)

4 cups

GOYA® Mango Nectar, divided

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1/2 cup

packed brown sugar

1 tsp.

GOYA® Minced Garlic

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1/8 tsp.

ground clove

Rosemary sprigs, for garnish

Sage sprigs, for garnish

Cranberries, for garnish

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Directions

Kitchen View

Step 1

Preheat the oven to 300°F. Remove the ham from the refrigerator and let it come to room temperature for 30 minutes before cooking. Using a sharp knife, carefully cut away the rind (the thick, leather-like cap). Score the surface of the ham by making long, shallow cuts in a crosshatch pattern.

Step 2

Place ham in roasting pan. Pour 2 cups of mango nectar over ham; cover pan tightly with foil. Place ham on middle rack of oven. Cook until ham is tender and warm through center (internal temperature registers 135°F on quick-read thermometer when inserted into thickest part of ham without touching bone), about 2 hours to 2 hours and 30 minutes.

Step 3

Meanwhile, add remaining 2 cups of mango nectar, brown sugar, garlic and cloves to small saucepan over medium-high heat. Bring mixture to boil, stirring until sugar is dissolved. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until mixture thickens and reduces to about 1 cup, 15 to 20 minutes. Set aside.

Step 4

Remove ham from oven, discard foil. Set oven to 450°F. Brush ham with glaze. Return ham to lower rack of oven. Cook ham, carefully brushing with glaze every 10 minutes, until ham is deep golden-brown and internal temperature registers 145°F on a quick-read thermometer when inserted into thickest part of ham without touching bone, about 30 to 40 minutes. Remove ham from pan; tent with foil to keep warm. Let rest 15 to 30 minutes before carving. Garnish with rosemary, sage and cranberries. Serve warm and enjoy.

Save Time: Make the Ham Glaze in Advance

To avoid last-minute stress and have more time to enjoy your guests, you can prepare the ham glaze up to three days ahead. Simply store it in an airtight container in the refrigerator and reheat it before spreading it over the ham.

Products in this Recipe

Buy at Shop.goya.com

Find in-store

Mango Nectar

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Minced Garlic

Save Time: Make the Ham Glaze in Advance

To avoid last-minute stress and have more time to enjoy your guests, you can prepare the ham glaze up to three days ahead. Simply store it in an airtight container in the refrigerator and reheat it before spreading it over the ham.