HAM WITH PINEAPPLE SALSA
A dear friend shared this recipe when she moved from Hawaii to Colorado. Now it's one of my favorite ways to eat ham. I get lots of requests for the recipe when I make it for guests. -Dawn Wilson, Buena Vista, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. In a small bowl, mix the first six ingredients. , Place ham steak on an ungreased baking sheet. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 140°. Cut ham into serving-size pieces. Serve with pineapple salsa.
Nutrition Facts : Calories 228 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 1366mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 21g protein.
HAM WITH MANGO SALSA
Mango, red pepper and tomato salsa is a cool sweet accompaniment to the spicy rub on the ham steak.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- For salsa, in a large bowl, combine the mango, red pepper, tomato, onions, cilantro and salt. Sprinkle with lime juice and toss to coat; set aside., In a small bowl, combine the chili powder, cumin, coriander and cayenne; sprinkle half over one side of ham steak. Cut into four pieces. , In a large skillet coated with cooking spray, cook the ham, seasoned side down, over medium heat for 1-2 minutes or until browned. Sprinkle with remaining seasoning. Turn and cook 1-2 minutes longer or until browned. Serve with salsa.
Nutrition Facts : Calories 267 calories, Fat 15g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 1610mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.
SPICE-CRUSTED HAM WITH MANGO SALSA
Australian Gourmet Traveller Christmas recipe for spice-crusted ham with mango salsa.
Provided by Emma Knowles, Lisa Featherby & Alice Storey
Time 1h50m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Preheat oven to 180C. Remove skin from ham and score a diamond pattern across the fat with a small sharp knife. Place in a large roasting pan, add some water to the pan to prevent scorching and set aside.
- For spice rub, process onion and garlic in a food processor until finely chopped, transfer to a bowl, add remaining ingredients and stir to combine well. Spread over scored part of ham and roast until deep-golden and crusty (1-1½ hours).
- Meanwhile, for mango salsa, combine ingredients in a bowl, season well with sea salt and refrigerate until required.
- Serve ham with mango salsa and coleslaw, if you like.
Nutrition Facts : ServingSize Serves 12
PARMA HAM, MANGO AND MOZZARELLA BITES
Looking for Parma ham canapés? These Parma ham and mozzarella bites are divine and super simple to make. The mango can easily be substituted with melon.
Provided by Michelle Minnaar
Categories Starter
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Thread the mango, mozzarella, ham and basil leaves onto toothpicks until you run out. That's it!
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 282 calories, Sugar 11.5 g, Sodium 911 mg, Fat 15.2 g, SaturatedFat 8.7 g, Carbohydrate 14.6 g, Fiber 2 g, Protein 20 g, Cholesterol 82 mg
GLAZED HAM WITH MANGO SAUCE
A twist on the traditional ham glazes.
Provided by Samantha Cricks
Categories Main Dish Recipes Pork Ham Whole
Time 2h15m
Yield 30
Number Of Ingredients 9
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.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 13.8 g, Cholesterol 74.2 mg, Fat 20.1 g, Fiber 0.3 g, Protein 25.9 g, SaturatedFat 7.2 g, Sodium 1450.1 mg, Sugar 11.1 g
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JALAPEñO, CORIANDER AND LIME SALT CRUSTED HAM WITH MANGO SALSA
From deliciousmagazine.co.uk
5/5 (2)Category Gammon RecipesServings 12Estimated Reading Time 2 mins
- If soaking the gammon, do it in the morning or the night before. To cook the gammon, put in a very large pan. Pour over cold water to cover, then heat gently until just simmering. Skim off any scum/foam that forms on the surface and leave to simmer gently for 3 hours, skimming periodically and topping up with hot water when the level drops. The ham is cooked when a digital thermometer pushed into the thickest part reads 65-70°C or the end of a skewer pushed into the thickest part for 5 seconds feels hot when pressed to the back of your wrist. Carefully remove the gammon from the pan, put on a board and leave to cool.
- Heat the oven to 240°C/220°C fan/gas 9. Once the meat is cool enough to handle, slice away the skin using a sharp knife, leaving behind as much of the fat as possible. Pat the ham dry with kitchen paper then, using the tip of a sharp knife, score a diamond pattern into the fat.
- Put the ham in a shallow roasting tin lined with baking paper. 3 In a medium bowl, mix together the salt crust ingredients. Spoon on top of the ham and spread to cover the surface, pushing it into the diamond score marks. Roast for 25-30 minutes until golden and crunchy. It will bake to quite a dark crust, so keep an eye on it and cover with foil for the last 5-10 minutes.
- Meanwhile, make the salsa. Mix all the ingredients together in a glass or ceramic serving bowl and season to taste.
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- Bring to the boil, skim the surface, then cover with a lid and transfer to the oven. Simmer gently for 20 minutes for every 500g (1lb 2oz). Remove from oven and leave to become cold in the cooking liquid.
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- Coat a nonstick skillet with cooking spray; set over medium heat. Sprinkle ham with cumin and add to skillet with remaining scallions; cook, stirring occasionally, until ham is lightly browned, about 3 minutes.
- Spoon about 1/4 c ham mixture into each tortilla; top each with 3 Tbsp shredded cabbage and 1/4 c salsa. Serve with lime wedges and hot sauce, if desired.
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- To make salsa, toss together mango, pineapple, 1/2 of scallions, cilantro, and lime zest in a bowl; set aside.
- Coat a nonstick skillet with cooking spray; set over medium heat. Sprinkle ham with cumin and add to skillet with remaining scallions; cook, stirring occasionally, until ham is lightly browned, about 3 minutes.
- Spoon about 1/4 cup ham mixture into each tortilla; top each with 3 tbsp cabbage and 1/4 cup salsa. Serve with lime wedges and hot sauce, if desired.
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