Happy Easter Monday Everyone!  This is kind of a last minute post...we had this delicious ham for dinner with the family on Sunday night.  DH took this picture with our new Sony NEX-5N camera.  It is the first picture I have fallen in love with....yeahhhh!  I am still learning...while kind of.  It helps if one has hands on, which I have yet to do.
I have never been a fan of ham and pineapple...DH is groaning in the back ground - he loves it!  I decided to make up this mango lime mustard sauce to baste the ham with, and as well to serve as a spread or dipping sauce for the baked ham - so yummy.  This basting/dipping sauce would also be lovely with any cuts of pork - chops, tenderloin etc.
Initially, I wondered about this sauce...tasting it as it was, it was okay, I had to remind myself to add the flavor of the smoked glazed ham studded with cloves...the combined was so dang good!  And the crispy outer bits....heaven!
2 cups frozen mango chunks
2 large minced garlic cloves
1/4 cup chopped cilantro
juice of one lime
6 Tblsp. water
4 Tblsp. Gluten Free Lifesource Tamari Soy Sauce (this is way milder, less salty than Tamari Sauce)
2 rounded tsp. grainy mustard
fresh cracked pepper
8  1/2 lb. uncooked bone in ham
whole cloves
Allow your mango to defrost somewhat.  Chop the cilantro, and mince the garlic, then add everything to a blender to puree.  Transfer to two bowls, one for basting the ham, the other to serve with dinner.  Preheat the oven to 325 degrees.  They recommend you cook a bone in ham 15 minutes per pound, or until an internal temperature of 160 degrees is reached. (maybe it is just my oven, but...mine took 3 hrs. and 15 minutes...15 minutes before hand I boosted the oven to 350.)
With a sharp knife, score the ham, on all sides of the skin, then cut across to create a squared pattern.  Stuff whole cloves throughout the ham.
Then turn the ham, meat side down onto a roasting pan, and slather on a good layer of the Mango Lime basting sauce.  Baste every 30 minutes.  Before you baste with the sauce, baste with the ham juices that are in the bottom of the pan.  Then baste with the Mango/Lime basting sauce.
Slice up the ham, onto a platter with the Mango Lime Mustard Sauce...those extra crispy bits are to die for!

Serve with any side dishes...we had ours with my cheesy scalloped potatoes and steamed broccoli and carrots.
A delicious dinner to serve at Easter, any holiday occasion, or just those special dinners when loved ones are sharing your table.  And that ham bone?  Ohhh fave - split pea and ham soup is just around the corner.  🙂

Ina Gawne
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  1. Yummmm! What a lovely feast for the eyes! A tasty recipe, I say! I hope you spent a lovely Easter with your lovely Family!!
    See you! 🙂 xxx

  2. I made scalloped potatoes for Easter dinner too! 🙂
    I know, technically it isn't quite your Birthday yet... though it would be if you lived here!! 🙂
    And if you were here (or I was there), I would bring wine and cake.
    I hope you have a wonderful birthday with lots of lovely gifts XXXOOO

    1. Janet...bless your ohhh so sweet heart! I don't know how you remember...I can never remember dates especially BD's. I do remember your BD is in November, close to my Dtr's BD. I do love you Scorpios with all my heart! 🙂 big love and hugs to you!xoxox

  3. How yummy, I made a baked ham this week too and the crispy outside bits are definitely the best! I love ham and mango, and ham and pineapple, maybe because Ihave to so much fantastic tropical fruit 🙂 What a yummy dinner to be sure!

    1. Thanks Rebecca....and the leftovers plus home made pea soup are wonderful too! You are so lucky to have all of that fresh fruit, yummm 🙂

  4. Now is the time I wish I could download an image and have it pop out of my oven for me to eat. That plate looks beyond good, everything on it cooked to perfection...okay now off to my bowl of mushy oatmeal. 😉

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March 31, 2013