66

Easter Ham with Mango Ginger Glaze (6 ingredients!)

easter ham mango glazed ginger recipe

Easter Ham with Mango Ginger Glaze

I’ve found people to be in one of two ham categories: the spiral camp who loves the thin, orderly even slices….or the thicker, ragged hand-cut hearty slices. Well, okay, three….there’s the people who don’t even eat ham, and if that’s you, then I suggest you move on to the cheerful strawberries.

I think most are spiraly people who love the way the slices fold over and fan so elegantly. We just live in such a crazy world that maybe people crave order and evenness in their ham.

But please, please resist the urge to get the spiral. And I understand my request may disrupt your desire for uniformity, but I have good reason. Ham that’s pre-cut into fancy spirals don’t taste as good. It’s more susceptible to drying out in the oven.

You know how an oven is hot and dry like the desert? Well, a spiral cut ham exposes a lot of surface area to that desert. A ham that’s uncut just has limited surface area that’s exposed, resulting in a moister, more succulent ham.

If following my advice leads you to sweat and fret over having to hand-cut your ham slices, counter it by also serving green beans that you can stack evenly in a nice, neat row. That should hold you over.

How to Cook Easter Ham with Mango Ginger Glaze

aka my “6 Ingredients Easter Ham recipe”

I think “cooking” is a misnomer — it’s really “warming up.” Did you know that ham is already cooked? All you need to do is warm it back up and slather it with a nice sticky-sweet glaze. And I’m gonna teach you the Mango-Ginger Glaze.

Get this – this Easter ham is 5 ingredients + the ham.

And it will be fabulous. I promise. I made this on Daytime a couple of weeks ago and the moment the cameras shut off, the crew zipped on over to the kitchen and hovered over the ham for an hour, picking at the pieces as they pretended to be in the studio kitchen talking with me.

Oh yeah, they totally pretended like they were in the kitchen chit-chattin’ with me as an excuse to eat the ham.

It was all about the pork.

When you’re buying ham, look for “Ham” or “Ham with Natural Juices” — don’t bother with anything labeled “with water.” Trust me on this. There are many grades of ham – and the best quality is the one with the least amount of water/additives.

First step is to score the skin with a knife in a diamond pattern. Go one direction diagonally, then the other way so that you get “diamonds.” The scoring is totally not necessary, but it looks really pretty and also will help the glaze really stick onto the ham in a later step.

Place your ham in a oven-safe vessel not too much larger than the ham itself. Either a roasting pan, or large saute pan will do. Here’s my beloved cast iron. See how there’s only a couple inches of space around the ham?

Take the mango nectar and shake! shake! shake!

Pour it in the pan so that it goes — oh— until it reaches about 1/2 inch up the sides. The juice helps with keeping the ham moist.

Cover with foil…which in the oven will help create steam with the mango juice. So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavorful (mango!) environment. You’re gonna do 15 minutes per pound.

Stick it in the oven 275F. We’re gonna warm this baby up low ‘n slow….

In the meantime, let’s make the glaze. Grate some fresh ginger. Sure, you could chop it with a knife…but why?

This is a better way….the tough fiber stays on top of the microplane grater:

In a sauce pot, add the ginger and the mango preserves:

Some ground cloves:

And brown sugar:

Warm and whisk!

Until you get this:

Hey, remember that ham!? Well after the 15 minutes per pound is up (for me it was about 1 1/2 hours) it will look like this:

Glorious.

Now’s the time to crank your oven to 425F while the oven is coming up to temp, brush with some of the Mango-Ginger Glaze. (You’ll only use some of the glaze, reserve the rest):

Alllll over the ham:

And then….15 minutes later…..it’s DONE. That sticky-sweet Mango-Ginger Glaze is perfect:

Remove the ham to a cutting board and let rest. In meantime, let’s finish the glaze for serving. There’s  a lot of pan juice left:

Pour some of that into the Mango-Ginger Glaze that’s left over — just to thin it out a bit and add more depth of flavor:

Hello….well rested ham!

Here’s how to slice the ham. See that bone in the middle? That gets in the way – so we’re going to take a knife and cut horizontally right above the bone:

And then go the other way:

Now, we’re ready to slice:

How beautiful is that?!

Drizzle a bit of the Mango-Ginger Glaze on top of each serving:

So, there you have it. 6 ingredients for Easter Ham.

Print

Easter Ham with Mango Ginger Glaze Recipe

Servings: 10-12 Prep Time: 10 minutes Cook Time: 15 minutes per pound
easter ham mango glazed ginger recipe

Ingredients:

6-7 pound ham (preferably "ham with natural juices")
1-2 cups mango nectar or juice
1 1/2 cups mango jam (or apricot jam)
3/4 cup light brown sugar
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground cloves

Directions:

1. Let the ham stand at room temperature for 90 minutes.

2. Preheat oven to 275F and 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. 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 100F.

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. When the ham has finished cooking (step 2), take the ham out of the oven. Turn the oven to 425F. 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". 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 120F. Remove ham to a cutting board and let rest for 15 minutes.

5. 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.

More Easter Ham recipes

Blackberry Rum Glazed Ham Recipe (15 minute recipe for 2-4 people)

Easter Blackberry Rum Glazed Ham Recipe

Cola-Pineapple Glazed Ham Recipe (6 ingredients)

Easter Ham Cola Glazed Recipe

Ham with Grilled Peaches 

Comments 66

  1. Debi(Table Talk)

    One year we had an unusually warm Easter…I couldn’t bring myself to turn on the oven, so on the menu: Grilled Swordfish with Pineapple/Jalapeno Glaze….didn’t go over that well with the fam. It was delicious, but not what everyone was expected for a holiday dinner.
    -My dad still talks about the time he didn’t get his traditional ham on Easter.

  2. bunkycooks

    I like that the flavors are different from some of the glazes I normally make for ham. What a nice change. Thank you for the recipe!

  3. merry jennifer

    Jaden, this looks really easy and perfect for Easter – or Christmas, or Mother’s Day, or Memorial Day, or Saturday. Love the mango and ginger flavors. And my meat-loving family loves any excuse to eat ham.

  4. Chelsey

    Wow, aren’t you on the ball! Easter here I come…This ham looks fabulously simple. I think I may just have to make it for Easter :) Thanks Jaden.

  5. esther

    This looks beautiful and tasty!

    By the way, I always thought using acid on a cast iron pan was a no no… was I mistaken?

  6. Jee

    I am soooooo the hand-cut-gimme-that-slab-hunk-of-meat kinda gal.
    Although I’ve never cooked ham before I think I might actually give this recipe a try!! :)

    BTW went to Mount Dora last Saturday returning from an Orlando trip.
    Debating between Mount Dora sushi and Pizzamore we were so torn and couldn’t decide that we did “rock scissor paper” in the middle of the road to determine where to go. lol
    Pizzamore it was. And it was FABULOUS!!! (Even the leftovers that we stuck in the fridge for a couple days and reheated in the oven to eat was scrumptious!!)
    We both loved the atmosphere of the town and will be going back again and again. Next time though, Mount Dora sushi – !!
    (Well, actually I hope we’ll have time for more than one meal so we can hit both places and also the chew chew express which Brian recommended for breakfast – )

    I’m sooo glad I found out about Mt. Dora on your blog. ;)
    Thanks again!!

  7. Lynn

    Lovely! You make it look so easy, even I could do it. Thanks for all the great process photos.

  8. Allen ( Cutting board USA )

    What would be real good, is some good old Canadian Maple syrup.

    Allen

  9. uno

    “Take the mango nectar and shake! Shake! Shake!”
    … loved it! hahaha :)) I was laughing alone, very good!
    I look forward impatiently to the delight of their specialty.
    It is sure to be the Easter my family here at home, congratulations Jaden

  10. The Teacher Cooks

    You are so right about the spiral cut ham. It is dry and the flavor is bad! A bone – in ham cooked by the directions on the package is the best. To me a ham does not need a glaze, just great side dishes to go with it. Your ham is beautiful.

  11. Diane-The W.H.O.L.E. Gang

    I love ham but get really bored with it. This however looks wonderful and anything but boring. I don’t have the jam but just got a Vitamix and have mangos. I think I’ll throw them in with some honey and see what comes out. Making this for dinner tonight. Thank you!

  12. Olive

    looks so mouth-watering delicious, we never have ham for Easter, maybe I should start it this year :) can’t wait to try the mango glaze and the cola-pineapple..thanks for sharing! :)

  13. ♥¸¸.•*¨Skip to Malou¨¨*•.¸¸♥¸

    Love the step by step photo procedure. mango ginger glazed ham is all new to me as I am just used to using pineapple glaze… I’m intrigued with the taste… definitely a must try.

  14. Kiy

    Yum yum yum, and thanks for the how-to on slicing the ham. That will really help! We aren’t mango people (and yes, we’ve tried it – several times, several ways, we give up). However, I think this recipe would lend itself really well to apricot (yeah, I know – we like apricots and not mango’s?) or even peach, both of which I’ve seen the nectar for. Oooh, I can’t wait to try this!

    Cheers,
    Kiy

  15. mirinblue

    I am a butt lover myself-no spiral, no shank!! I always boil it in spiced water for a while first, then cut the pattern and bake with glaze. Why do I do this? Not sure, my Mom and Grandma did it that way and so I do too! Maybe it makes the ham not quite so salty? Have you heard of this before?

  16. Marcy

    I have a question totally unrelated to your recipe and I can’t find your e-mail. I’m hoping it’s ok to bother you… I made your crab cakes recipe last week, they were delicious by the way, but there was a problem. I could not get the crab cakes to form into cakes and stay that way. I ended up having to add a 1/2 c regular bread crumbs to keep the cakes formed and to stay formed while cooking. I followed your recipe. Any suggestions for the future?

  17. Mark Scarbrough

    Ah, ham. I love it all ways. But you’re right: better to slice it yourself. Maybe it’s not as even, but there’s something wonderfully real about the ritual of slicing a ham.

  18. Nicole

    I’m a strawberry person!
    I try to like ham but I’m in different to it. My mom has just resolved to the fact that I just eat the sides for easter dinner.

  19. Cookin Canuck

    Well, I know what I’m doing with my Easter ham this year. Great recipe! I completely agree about the dry spiral-cut hams – just not worth it, in my book.

  20. Julie

    I’ve never prepared ham before and I thought I’d give it a try with your recipe…omg. It turned out so well, I gotta say, I was quite impressed with myself! :D You get ALL the credit though, Jaden! And since my hubby, my little boy, and myself will be having ham nonstop for the foreseeable future – hah! – then it might as well be ham that is as ridiculously delicious as this one. I should give you a shout out on Facebook, as I’m one of your fans! Btw, this weekend will be a Steamy Kitchen one – tomorrow I’ll be attempting Mom’s Chinese Steamed Fish, from your cookbook! :)

  21. Pingback: Get a Leg Up on Spring: Ham and Lamb 101 : Fête & Feast

  22. Pingback: Monthly Menu Plan- April 2010 — Gluten Free-Dairy Free Recipes | The W.H.O.L.E. Gang

  23. Stephanie

    Made this yesterday for an early Easter celebration with my family. It was awesome (and got me brownie points with the in-laws)!!!! Thanks :)

  24. Karen

    that recipe looks really delicious. you are so right about not buying a spiral cut ham. But my most important comment today is I see you have gotten yourself a semi-boneless ham. They are the best and these days the hardest to find. My husband had to special order one today for Easter since we can’t find one in any of our local grocery stores.
    I’d like to try that Mango nectar in my ham and duck glazes!
    Happy Easter!

  25. maureen

    thanks for the tip about the non-spiral cut ham (i never would’ve thought of it!) what cut do you recommend? butt or shank?

    i’m having 20 easter dinner guests over while 37.5 weeks pregnant, so i need something foolproof — this looks SO FAB!! thanks, jaden!

  26. Pingback: a nephew! and other news… « Austin and Elise, est. 2008

  27. Leah

    Just made your wonderful glazed ham for Easter. It was delicious! Thank you for all the great recipes.

  28. Pingback: Mini Fruit Tart « Grits ain’t Groceries

  29. Pingback: Jamón con glaseado de mango - El Gran Chef

  30. Jean

    Bob and I made this for Easter dinner. I swear Jaden, I wanted to dive naked into the sauce!!! (I know, bad visual) It was so freakin’ good! The ham was incredibly moist! We had our godsons (Bryce-6 & Blake-4) and their parents over and Bryce, who eats almost nothing, could not stop with the ham! We couldn’t believe our eyes! Then Virna (boy’s mom) and I kept eating and eating til we were beyond stuffed…as in undo button on pants and lay on couch for an hour before even looking at the dishes! And the leftovers? To die for!!! Thanks for an awesome recipe…and more hugs to all of you!

  31. Jude

    OMG! Thank you so much for this wonderfully tasty Mango Glazed Ham recipe. I’d been a honey-glazed spiral ham fan for way too many years. This was absolutely the best ham I’ve ever cooked and eaten! Made it for Easter and my family lapped the glaze like little piggies! They were impressed. No more spiral hams for this family! Cooking up a big pot of leftover ham and beans for tonight and looking forward to the light hints of mango glaze among the veggies and beans! Thanks again.

  32. Cindy

    This was PERFECT and delicious!! We will never have a honey-glazed-spiral again. This could not have been easier or more tasty!. My family and friends were raving and can’t wait to have an opportunity to show off your ham in their own homes.
    Thank you!!

Leave a Reply

Your email address will not be published. Required fields are marked *