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Grilled Mango-Glazed Ham Recipe
Grilled Mango-Glazed Ham Recipe photo by Taste of Home

Grilled Mango-Glazed Ham Recipe

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I'm always looking for new ways to prepare ham...but many of my cookbooks have the same old tried-and-true glazes," say Sandy Lewis from Appleton, Wisconsin. "When I tried this one, I knew I had hit the jackpot!
TOTAL TIME: Prep: 30 min. + Grill: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + Grill: 25 min.
MAKES: 8 servings

Ingredients

  • 1-1/2 cups red wine vinegar
  • 1/2 cup sugar
  • 1 teaspoon finely chopped jalapeno pepper
  • 1 teaspoon minced fresh gingerroot
  • 1 medium ripe mango or 2 medium ripe peaches, peeled and cut into wedges
  • 1 fully cooked boneless ham steak (about 2 pounds)
  • 1/8 teaspoon pepper

Nutritional Facts

4 ounces cooked ham with 2 tablespoons glaze equals 207 calories, 4 g fat (1 g saturated fat), 58 mg cholesterol, 1,178 mg sodium, 22 g carbohydrate, 1 g fiber, 21 g protein.

Directions

  1. 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.
  2. 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. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Mango-Glazed Ham in Light & Tasty August/September 2003, p10

Nutritional Facts

4 ounces cooked ham with 2 tablespoons glaze equals 207 calories, 4 g fat (1 g saturated fat), 58 mg cholesterol, 1,178 mg sodium, 22 g carbohydrate, 1 g fiber, 21 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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