Christmas Ham With Mangos
Source: Christmas in Arizona Cook Book
We particularly like to have ham for New Year's and have spent years trying
different recipes. This recipe evolved over a couple of tears. We feel it is the
best ever, and will remain our standard ham recipe for many years to come.
1/2 HAM butt portion (approximately 8 pounds)
Score the fat side of the ham with a knife making a checkerboard pattern. Insert
whole cloves into each intersection of the cuts.
Place the ham in a roasting pan and prepare the following mixture to pour over
1 cup SLICED MANGOES (if possible fresh mangoes sold in glass jars in the
produce section of the supermarket)
1 cup MANGO JUICE
2 Tbsp. MOLASSES
1 Tbsp. GRAND MARNIER (or other orange-flavored liqueur)
1 tsp. ground GINGER
1 tsp. ground CLOVES
1 Tbsp. ORANGE MARMALADE
1 tsp. DRY MUSTARD
Put all the ingredients into a blender and blend until smooth. Pour over ham,
letting the mixture slowly slide down the front of the ham into the baking pan.
Next, carefully stir 1/2 to 1 cup water into the mango mixture in the pan. Bake
the ham in a 350 degree oven for 2 to 2 1/2 hours, basting several times during
the baking. Add additional water to the pan juices if they are getting too thick
or threaten to stick to the bottom of the pan.
When the ham is done, remove to a cutting board and pour the pan juices into a
saucepan. Use a little hot water to deglaze the pan. Add this to the saucepan
and place over low heat.
*** Champagne Sauce ***
2 Tbsp. CORNSTARCH
1/4 cup COLD WATER
1/2 cup DRY or BRUT CHAMPAGNE
Dissolve cornstarch in the cold water, stir into mango sauce and cook until it
starts to thicken. Then stir in champagne and cook until sauce has thickened to
spoonable consistency. Slice the ham and serve with warm sauce on the side.