Mango and Macadamia Glazed Ham

Garnish:

  • Sliced Calypso mangoes and watercress, to garnish

Method:

  1. 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.
  2. 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).
  3. 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. 
  4. 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.
  5. 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.
  6. 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.