Taking the time to find a hand-cured, bone-in, fully cooked ham with natural juices is well worth the effort. Not only does the ham have a better natural flavor, but also it will be less processed. The hambone can be used later to make split-pea soup or baked beans.
This tangy, gingery glaze is a perfect complement to the smoky ham. Nectarines or peaches may be substituted for the mango. It should be made at least 2 hours ahead, and it can be refrigerated in an airtight container for up to 3 days.
Servings: 16 - 20
- For the glaze
- 3/4 cup packed dark brown sugar
- 2 tablespoons cider vinegar
- 1/2 cup Major Grey's chutney
- 1 tablespoon yellow mustard
- 1 cup mango nectar
- 4 cups sliced mango (from 6-8 medium to large champagne mangoes)
- 1-inch piece peeled ginger root, cut into thin slices
- 1 small red chili pepper, stemmed, split lengthwise and seeded
- 1 cinnamon stick
- For the ham
- 1 10-pound sugar-cured smoked ham (cooked)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- For the sweet potatoes
- 6 medium sweet potatoes
- 2 tablespoons vegetable or peanut oil
- 1/2 teaspoon coarse kosher salt
For the glaze: Combine the brown sugar, vinegar, chutney, mustard and nectar in a heavy-bottomed saucepan; bring to a boil over medium-high heat. Add the mango pieces, ginger, chili pepper and cinnamon stick. Reduce the heat to medium-low and cook for 25 to 30 minutes, stirring frequently, until the mango is quite soft and the liquid is thick and bubbling. Let cool to room temperature.
Remove and discard the cinnamon stick and chili pepper. Press the mixture through a fine-mesh sieve into a stainless-steel or glass (nonreactive) bowl. Discard the pulp. Cover and refrigerate for at least 2 hours and up to 3 days.
For the ham: Position a rack in the middle of the oven; preheat to 325 degrees. Have ready a large shallow roasting pan.
Rinse the ham under cool running water to remove the solution and sticky residue (because it will burn) and dry thoroughly with paper towels. Use a sharp knife to carefully trim away the outer skin from the ham, leaving a layer of fat and a collar of skin around the shank bone. You may trim away some of the fat as well, but leave a 1/2-inch layer. Score the fat on the top of the ham in a 1- to 2-inch diamond pattern, cutting just slightly into the meat. Rub the allspice and cloves into the meat. Place the ham in the pan and bake for about 1 hour and 45 minutes, until the ham reaches an internal temperature of--0 degrees.
For the sweet potatoes: Peel the potatoes, cut them into quarters and place in a large bowl; toss to combine with oil and salt.
After the ham has been baking for 1 hour, add the potatoes around the bottom of the roasting pan. Stir them occasionally so that they brown evenly and to keep them from sticking to the pan.
About 25 minutes before the ham has finished cooking, brush the top and sides evenly with the mango glaze. Increase the oven temperature to 350 degrees; the glaze will be bubbly.
Transfer the ham to a cutting board and let it rest for 15 to 20 minutes. (At this point, you may return the potatoes to the oven, if necessary, either to keep them warm or to let them brown further.) Cut the ham into slices. Transfer to a warm platter and serve immediately with more glaze alongside.
From Russell Cronkhite.
Tested by Madonna Lebling.
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