Easters right around the corner. Sandwiched in between thoughts of chocolate bunnies and decorated eggs are those memories of mouth watering glazed hams from years past. This year the ham again will be the centerpiece of the meal but I thought I would change up the flavor a little with some mango chutney, and save my usual pineapple rings for the dessert portion of the meal.
Ham with Mango Chutney Glaze
Ingredients
1 approx. 6 lb. cooked ham (my favorite is the shank portion)
24 McCormick whole cloves
Glaze ingredients
9 oz. jar Mango Chutney
1/4 cup Karo Dark Corn Syrup
2 tsp. stone-ground mustard
Instructions
Score ham by making diagonal cuts in a diamond pattern. Stud ham with cloves (place cloves about an inch apart). Place ham on a rack in a shallow roasting pan. Insert an oven -going meat thermometer into center of ham. *The thermometer should not touch the bone. Bake in a 325 degree oven for 1 1/2 to 2 1/4 hours or until thermometer registers 140 degrees F. Brush ham with some of the desired glaze the last 20 minutes of baking. Serve with remaining glaze.
Glaze making instructions
In a food processor bowl or blender container combine one 9 oz. jar of mango chutney, 1/2 cup karo dark syrup, and 2 tsps. stone-ground mustard. cover and process/blend until smooth. Makes 1 1/4 cups glaze.
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