Here's a spiral ham recipe with a deliciously tropical twist...mango and brown sugar flavor a tasty glaze, and when you add some green onions to the mix, you've got a flavorful salsa to serve with the ham. Yum!
cost per recipe: $15.20
The price is determined by the national average.
large onion, chopped (about 1 cup)
cups Swanson® Chicken Stock or Swanson® Unsalted Chicken Stock
can (12 ounces) mango, coarsely chopped
package (4 ounces) dried mango, coarsely chopped
cup packed brown sugar
medium green onion, chopped (about 1/2 cup)
unglazed fully-cooked bone-in spiral sliced ham (or you can use a boneless 6-pound ham instead)
Heat the butter in a 2-quart saucepan over medium-high heat. Add the onion and cook until tender, stirring occasionally. Stir in the stock, mango, dried mango and brown sugar and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the mixture boils and thickens. Remove the saucepan from the heat and let the mixture cool slightly.
Pour the stock mixture through a sieve into a medium bowl. Reserve the liquid for the glaze. Place the strained mango mixture into a small bowl. Stir in the green onions. Cover the bowl and refrigerate until serving time.
Place the ham into a shallow roasting pan and cover loosely with foil.
Bake at 325°F. for 1 1/2 hours. Remove the foil. Spoon the reserved glaze over the ham.
Bake for 30 minutes or until the the ham is heated through, basting the ham frequently with the pan drippings. Serve the ham with the mango salsa.