Take your ham to a whole other level with this sticky mango glazed ham recipe. It's the ultimate mix of sweet and savoury!
- Serves8, with leftovers
- Cook time2 hour 50 minutes
- Prep time15 minutes, + 10 mins resting time
Ingredients
- 1 Coles Half Leg Ham Bone In (about 4.5kg)
- 2 cinnamon sticks
- 4 whole cloves
- 2 mangoes (about 750g total), pitted, peeled, coarsely chopped
- 11/2 cups (375ml) rice wine vinegar
- 3/4 cup (165g) caster sugar
- Pinch of ground allspice
- 15g punnet thyme, tied with kitchen string
Nutritional information
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the grate side on medium-high heat; leave burners under the flat plate off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out coals.Step 2
Line a large heavy rimmed baking tray with foil. Remove all packaging from ham. Run a sharp knife down the back of the ham. Using your fingers, gently separate skin from fat, leaving some rind intact around the shank end. Run the knife over fat to lightly score all over.Step 3
Place ham on the tray and cover ham with foil. Set the tray on the unlit side of the barbecue. Close the barbecue hood and cook the ham (barbecue temperature should be about 190°C) for 1¾ hours-2 hours or until an instant-read thermometer inserted into the thickest part registers 42°C.Step 4
Meanwhile, heat a medium saucepan over medium heat. Add cinnamon and cloves and stir for about 3 mins or until toasted. Add mangoes, vinegar, sugar and allspice and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer for 10 mins or until mangoes are very soft. Use a spoon to remove whole spices and discard. Blend mango mixture with ½ cup (125ml) water and 2 tsp salt until completely smooth. Season to taste with more sugar, if desired. (Refrigerate, covered, for up to 1 day; bring to room temperature before using.) Reserve 1 cup mango glaze for serving.Step 5
When ham is warmed through, remove foil and increase barbecue temperature slightly to reach 200°C. Using thyme as a brush, brush some glaze all over the ham. Close the hood and cook the ham, basting every 10 mins with glaze, for 40-50 mins or until the ham is evenly caramelised and the thickest part of ham registers 52°C on a meat thermometer.Step 6
Rest ham on a carving board for 10 mins. Carve ham and serve with reserved mango glaze.
Recipe tip
Cook in your oven: Position oven rack on bottom rung of oven. Preheat to 190°C (170°C fan-forced). Place ham on a wire rack in a roasting pan. Cover and bake for 1¾ hours-2 hours or until an instant-read meat thermometer inserted into the thickest part of the ham registers 42°C. Brush some glaze all over the ham. Continue to bake, uncovered, basting it every 10 mins with glaze, for 40-50 mins, or until evenly caramelised and thickest part of ham registers 52°C. Rest as above.
Ingredient tip: mangoes used in this recipe should be very ripe.
Curtis Stone’s sticky mango glazed ham
- Serves8, with leftovers
- Cook time2 hour 50 minutes
- Prep time15 minutes, + 10 mins resting time
Ingredients
- 1 Coles Half Leg Ham Bone In (about 4.5kg)
- 2 cinnamon sticks
- 4 whole cloves
- 2 mangoes (about 750g total), pitted, peeled, coarsely chopped
- 11/2 cups (375ml) rice wine vinegar
- 3/4 cup (165g) caster sugar
- Pinch of ground allspice
- 15g punnet thyme, tied with kitchen string
Description
Take your ham to a whole other level with this sticky mango glazed ham recipe. It's the ultimate mix of sweet and savoury!
Method
Step 1
Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the grate side on medium-high heat; leave burners under the flat plate off. For a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side of the barbecue empty, and let burn just until the coals are covered with white ash. Do not spread out coals.Step 2
Line a large heavy rimmed baking tray with foil. Remove all packaging from ham. Run a sharp knife down the back of the ham. Using your fingers, gently separate skin from fat, leaving some rind intact around the shank end. Run the knife over fat to lightly score all over.Step 3
Place ham on the tray and cover ham with foil. Set the tray on the unlit side of the barbecue. Close the barbecue hood and cook the ham (barbecue temperature should be about 190°C) for 1¾ hours-2 hours or until an instant-read thermometer inserted into the thickest part registers 42°C.Step 4
Meanwhile, heat a medium saucepan over medium heat. Add cinnamon and cloves and stir for about 3 mins or until toasted. Add mangoes, vinegar, sugar and allspice and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer for 10 mins or until mangoes are very soft. Use a spoon to remove whole spices and discard. Blend mango mixture with ½ cup (125ml) water and 2 tsp salt until completely smooth. Season to taste with more sugar, if desired. (Refrigerate, covered, for up to 1 day; bring to room temperature before using.) Reserve 1 cup mango glaze for serving.Step 5
When ham is warmed through, remove foil and increase barbecue temperature slightly to reach 200°C. Using thyme as a brush, brush some glaze all over the ham. Close the hood and cook the ham, basting every 10 mins with glaze, for 40-50 mins or until the ham is evenly caramelised and the thickest part of ham registers 52°C on a meat thermometer.Step 6
Rest ham on a carving board for 10 mins. Carve ham and serve with reserved mango glaze.