Tropical glaze gives baked ham a vibrant twist.  Serve with snap peas and Garlic Rosemary Mashed Potatoes.


  • 7 pounds bone (in ham, with natural juices)
  • 2 cups mango nectar (or juice)
  • 1 1/2 cups jam (mango, OR apricot jam)
  • 3/4 cup brown sugar (light)
  • 1 1/2 teaspoons fresh ginger root (grated)
  • 1/2 teaspoon cloves


  1. Let the ham stand at room temperature for 90 minutes.
  2. Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham on oven-safe skillet with high sides or a large pot or Dutch Oven. Pour the mango juice into the pan, and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 1 1/2 to 2 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.
  3. While the ham is cooking, prepare the glaze. Combine the mango jam, brown sugar, ginger and cloves in a small sauce pot and cook over low heat until the glaze is thick and sticky. Turn off heat and set aside
  4. Take the ham out of the over when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F. Brush the ham with about 1/4 of the glaze all over. You should have some mango juice in the pan, if not, add additional mango juice or water to reach 1/4 inch. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.
  5. Remove ham to a cutting board and let rest for 15 minutes. Return the remaining glaze to the stove on medium-low heat. Your roasting pan should have some mango juice left - carefully pour about 1/2 cup of the mango pan juice into the glaze. Whisk and adjust with either more juice or mango jam to create a beautiful, slightly thick glaze for serving.
  6. Carve the ham and serve with the Mango-Ginger Glaze.
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