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Sticky mango glazed ham

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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
  • Cook time2 hour 50 minutes
  • Prep time15 minutes, (+ 10 mins resting time)


  • 1 Coles Half Leg Ham Bone In (about 4.5kg)
  • 2 cinnamon sticks or quills
  • 4 whole cloves
  • 2 very ripe yellow mangoes (about 750g total), pitted, peeled, coarsely chopped
  • 1½ cups (375ml) rice wine vinegar
  • ¾ cup (165g) caster sugar
  • Pinch of ground allspice
  • 15g punnet thyme, tied with kitchen string

Nutritional information

Per 100g serve: Energy: 780kJ/187 Cals (9%), Protein: 17g (34%), Fat: 3g (4%), Sat Fat: 1g (4%), Carb: 20g (6%), Sugar: 18g (20%), Dietary Fibre: 3g (10%), Sodium: 1837mg (92%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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 charcoal grate, leaving other side of barbecue empty, and let burn just until coals are covered with white ash. Do not spread out coals.
  2. Step 2

    Line a large heavy rimmed baking tray with foil. Remove all packaging from ham. Run a sharp knife down back of ham. Using your fingers, gently separate skin from fat, leaving some rind intact around shank end. Run knife over fat to lightly score all over.
  3. Step 3

    Place ham on tray and cover ham with foil. Set tray on unlit side of barbecue. Close barbecue hood and cook ham (barbecue temperature should be about 190°C) for 1¾ hours-2 hours or until an instant-read thermometer inserted into thickest part registers 42°C.
  4. 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.
  5. 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 ham. Close hood and cook ham, basting every 10 mins with glaze, for 40-50 mins or until ham is evenly caramelised and thickest part of ham registers 52°C on meat thermometer.
  6. Step 6

    Rest ham on a carving board for 10 mins. Carve ham and serve with reserved mango glaze.