Mango Glazed Ham


  • 1 smoke cured ham leg
  • 1 cup mango chutney
  • ½ cup orange juice
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • ½ cup caster sugar
  • 6 mango cheeks with skin still on
  • ½ pineapple skin removed and chopped into large chunks
  • 2 shallots finely sliced
  • Flat leaf parsley
  • Torn basil leaves
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1/4 cup whole cloves


  • Preheat the oven to 180°C. Remove the skin from a cured leg of ham being careful to leave the layer of fat intact.
  • Score the fat with a sharp knife in 3cm diamond pattern and stud each diamond with a clove.
  • Baste the ham with mango glaze and place in the oven. Baste with more glaze every ½ hour. A beautiful brown glaze should be reached after 1½ hours.
  • Remove from the oven and allow to cool.
  • Place in the middle of a large platter.
  • Heat the BBQ grill and tip the caster sugar on to a small plate.
  • Press the cut face of the mango into the sugar and grill face down for 2-3 minutes or until the flesh begins to caramelise.
  • Remove from the grill and chop into wedges.
  • In a large bowl toss the mango, pineapple, shallot, parsley, basil, lime juice and salt and pepper and then loosely arrange the salad around the ham.

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