Mango and Macadamia Glazed Ham
- Sliced Calypso mangoes and watercress, to garnish
- To make the mango chutney, combine the mango, shallots, sugar and vinegar in a non-stick frying pan. Bring to the boil, stirring often, over medium-high heat until the sugar dissolves.
- Boil gently for 10 minutes until reduced and thickened. Stir in the tomato spice mix and salt. Set aside to cool. Mash a little with a potato masher to break down some of the mango (makes 2¾ cups).
- Move the oven shelf to the lowest position, removing all other shelves. Preheat to 170°C (or 150°C for a fan-forced oven). Line a large roasting pan with baking paper.
- Remove the rind from the ham. Score the ham crossways at 1cm intervals, making sure you cut no deeper than 5mm. Place the ham into the roasting pan.
- Combine 1½ cups of mango chutney and mustard. Stir in the macadamia nuts. Spoon the glaze mixture over the surface of the ham. Bake for approximately 1½ hours, spooning the glaze and pan juices over the ham every 30 minutes.
- Increase the oven temperature to 220°C (or 200°C for a fan-forced oven) and bake for a further 15-20 minutes until golden. Serve hot or at room temperature with remaining.
Tip: To make your own tomato spice mix* for the mango chutney
- 1 tbsp Just Organic apple cider vinegar
- 1 tsp Stonemill paprika
- 1 tbsp Remano tomato paste
- ½ tsp Stonemill cumin
- Pinch of oregano
- Pinch of garlic powder
- Pinch of salt
- Mix all together. For additional spice, replace paprika with a smoky paprika.