Ingredients
- 1 (10 pound) fully-cooked, bone-in ham
- 2 cups mango nectar, divided, or more as needed
- ½ cup packed brown sugar
- 2 tablespoons Dijon mustard
- 2 teaspoons grated fresh ginger root
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 cup mango preserves
- ½ cup white wine
Why This Recipe Is So Flavorful
Best Cooking Tips
- Baste the ham with the glaze several times during baking for a rich, sticky coating.
- Let the ham rest for 10 minutes after cooking to keep it juicy and easier to slice.
Step 1
Heat your oven to 350°F (175°C). Take a sharp serrated knife and gently score the top of the ham in a diamond pattern—this helps the glaze soak in better. Place the ham on a rack inside a roasting pan, then pour 1 1/2 cups of mango nectar over it.
Step 2
Pop the ham into the oven and let it bake until it reaches an internal temperature of 140°F (60°C), which should take about 1 1/2 to 2 hours. Once it’s there, turn the oven up to 425°F (220°C).
Step 3
While the ham is warming up, mix together the brown sugar, Dijon mustard, grated ginger, cinnamon, and cloves in a small bowl. In a saucepan, combine the mango preserves, white wine, and the remaining 1/2 cup of mango nectar. Bring this to a boil, then stir in the brown sugar mixture. Lower the heat and let it simmer for a few minutes until it thickens into a nice glaze.
Step 4
Brush the glaze all over the ham, making sure to cover it well. Return the ham to the oven for about 10 minutes, or until the glaze is bubbly and caramelized. When it’s done, take the ham out and let it rest for 15 to 20 minutes before slicing. This helps keep it juicy and flavorful.
