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Sticky mango glazed ham
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Prep Time:
15 minutes
Cook Time:
170 minutes
Total Time:
185 minutes
Elevate your Christmas ham with a delicious sweet and spicy mango glaze.
Ingredients:
  • 1 Half Leg Ham (about 4.5kg)
  • 2 cinnamon sticks or quills
  • 4 whole cloves
  • 2 very ripe yellow mangoes (about 750g total), pitted, peeled, coarsely chopped
  • 375ml rice wine vinegar
  • 165g caster sugar
  • Pinch of ground allspice
  • 15g punnet thyme, tied with kitchen string
Instructions:
  • Prepare your barbecue for indirect cooking by heating the burners under the grate side on medium-high heat if using a gas barbecue; if using a charcoal barbecue, build a fire on one side of the charcoal grate, leaving the other side empty. Let the coals burn until covered with white ash without spreading them out.
  • Prepare a large heavy rimmed baking tray with aluminum foil. Unwrap the ham. Score the fat all over by running a sharp knife down the back of the ham and gently separating the skin from the fat, leaving some rind intact around the shank end.
  • Lay the ham on a tray and tightly wrap it with foil. Position the tray on the cooler side of the barbecue. Seal the barbecue and let the ham cook at around 190°C for 1 ¾ - 2 hours, or until a thermometer reads 42°C when inserted into the thickest part of the ham.
  • Heat a medium saucepan over medium heat and toast cinnamon and cloves for about 3 minutes until fragrant.
  • Combine mangoes, vinegar, sugar, and allspice in a pot and bring to a simmer over medium-high heat. Lower the heat to medium-low, cover, and simmer for 10 minutes until the mangoes are very soft. Remove whole spices with a spoon and discard. Blend the mixture with 1/2 cup (125ml) water and 2 tsp salt until completely smooth. Adjust the sweetness to your liking with more sugar if desired. Set aside 1 cup of the mango glaze for serving.
  • Once the ham is warmed through, uncover and raise barbecue temperature to 200°C. Use thyme sprigs as a brush to coat the ham with glaze. Continue cooking with the hood closed, basting every 10 mins, until the ham is evenly caramelized and the thickest part registers 52°C on a meat thermometer. This should take about 40-50 mins.
  • Let ham rest on a carving board for 10 minutes, then slice and enjoy with the mango glaze you set aside.

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