Grilled Mango Glazed Ham Recipes

GRILLED MANGO HAM STEAK

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, cook brown sugar, butter, cloves and mango over medium heat about 5 minutes, stirring occasionally, until mango is hot. Remove from heat; cover to keep warm.
• Place ham on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until thoroughly heated.
• Spoon mango sauce over ham. Garnish with lime wedges.

GRILLED GLAZED HAM

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
• Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
• Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
• Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
• Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

MANGO GLAZED HAM

Steps:

• Cook and stir onion in oil in medium saucepan 2 to 3 min. or until tender. Stir in brown sugar; cook 1 min., stirring occasionally. Add mango and mustard; stir until well blended. Cook until heated through, stirring occasionally. Remove from heat; cool slightly. Stir in cilantro.
• Score ham by making shallow cuts across the surface; insert cloves into corners of scores. Place ham in roasting pan. Add 3 Tbsp. water to pan. Bake as directed on ham package, brushing with 1/2 cup of the glaze during last 20 min. of the baking time.
• Cook remaining glaze in saucepan over medium heat, thinning glaze to desired sauce consistency with water. Serve as a sauce with the sliced ham.

GRILLED MANGO-GLAZED HAM

Steps:

• In a small saucepan, combine the vinegar, sugar, jalapeno and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until glaze is thick and caramelized. Strain and cool. Place mango in a food processor or blender; cover and process until smooth. Stir into glaze; set aside., Sprinkle both sides of ham steak with pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 10 minutes on each side or until heated through. Brush both sides of ham with mango glaze; grill 5 minutes longer. Serve ham with remaining glaze.

GRILLED & GLAZED HAM STEAKS

Steps:

• Make the glaze in a small saucepan by combining the preserves, mustard, lemon juice, and cinnamon. Cook and stir over low heat until thoroughly combined--about 2 to 3 minutes.
• Score fatty edges of ham.
• Grill ham over medium coals for 6 to 8 minutes per side, brushing with glaze during the last few minutes of grilling.

SWEET AND SMOKY HAM STEAKS

Steps:

• In a large saucepan, heat olive oil over medium heat. Add onions; saute until softened and lightly browned, 5-6 minutes. Add garlic; cook 1 minute more. Pulse onions, garlic and pineapple preserves in a food processor or blender until smooth. Return to pan. Add next 10 ingredients. Bring to a boil over medium heat; cook, stirring constantly, until sauce reaches desired consistency, 10-15 minutes. Remove from heat and cool slightly., Reserve 1/2 cup sauce; spread remaining sauce generously over both sides of ham steaks. Refrigerate, covered, 1-2 hours., Grill ham steaks, covered, on a greased grill rack over medium direct heat, turning and brushing frequently with reserved sauce, until heated through, 10-15 minutes.

GLAZED HAM WITH MANGO SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Score the top of the ham in a diamond pattern with serrated knife. Place ham on a roasting rack in a roasting pan. Pour 1 1/2 cups mango nectar over ham.
• Bake in the preheated oven until the internal temperature of the ham is 140 degrees F (60 degrees C), 1 1/2 to 2 hours. Increase oven temperature to 425 degrees F (220 degrees C).
• Stir brown sugar, Dijon mustard, ginger root, cinnamon, and cloves together in a small bowl.
• Combine mango preserves, white wine, and remaining 1/2 cup mango nectar together in a saucepan; bring to a boil, stir in brown sugar mixture, reduce heat to low, and simmer until glaze thickens, 2 to 4 minutes.
• Brush ham all over with glaze. Continue baking until glaze is bubbling, about 10 minutes more. Remove ham from oven and let rest for 15 to 20 minutes before carving.