Happy New Year everyone. I hope you all had a grand holiday and are ready for 2009. I wanted to share this recipe with you because it came out quite tasty. The mixture of mangos and jalapeños gave the everyday ham a tastebud sensation. And, there were plenty of left overs for sandwiches and breakfast.
May you all have a blessed new year and may all your wishes come true in 2009.
(adapted from the Washington Post, http://projects.washingtonpost.com/recipes/2007/04/04/baked-ham-fresh-ginger-mango-glaze-and-roasted-swe/ )
For the glaze:
3/4 cup packed dark brown sugar
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 cup mango nectar
4 cups sliced mango (from 6-8 medium to large mangoes)
1 -inch piece peeled ginger root, cut into thin slices
¼ cup jalapeño jelly* recipe follows
1 cinnamon stick
For the ham:
1 10-pound sugar-cured smoked ham (cooked) (I used a spiral cut ham)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
For the glaze: Combine the brown sugar, vinegar, mustard and nectar in a heavy-bottomed saucepan; bring to a boil over medium-high heat. Add the mango pieces, ginger, jalapeño jelly 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. 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. 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 140 degrees.
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. Cut the ham into slices. Transfer to a warm platter and serve immediately with more glaze alongside.
Jalapeño Pepper Jelly
1 large green pepper, cut into quarters
2 fresh jalapeño peppers, stemmed, seeded, and ribs removed
6 ½ cups sugar
1 ½ cups cider vinegar
½ of a 6 ounce package (1 foil pouch) liquid fruit pectin
Several drops green food coloring (optional)
Finely chop green pepper and jalapeño peppers. In a 4 ½ quart Dutch oven, combine chopped peppers, sugar, and vinegar. Bring to a boil; reduce heat. Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring. Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Pour at once into hot, sterilized half-pint jars; seal, using metal lids or paraffin.