Feb 282011
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I had purchased a ham at Christmas time when they were on sale and I had not cooked it yet. I have been wanting to try a different ham glaze – something with a tropical twist – Mango Orange Ham Glaze. Dijon mustard makes it tangy but the mango and orange combination gives it a very distinct when you taste the ham after it is cooked. My family really liked it.


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Brown sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Diced mango

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Grated orange peel

2 t.

1 T. + 1 t.

2 T.

2 T. + 2 t.

3 T. + 1 t.

1/4 C.

Orange juice

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.

Dijon mustard

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

On Hand Ingredients

5 lbs.

10 lbs.

15 lbs.

20 lbs.

25 lbs.

30 lbs.

Assembly Directions:
Process brown sugar, mango, orange zest, orange juice, and mustard in a food processor until smooth.

Freezing Directions:
Pour sauce into a freezer bag or container. Seal, label and freeze.

Serving Directions:
Thaw glaze in refrigerator overnight. Cook ham according to instructions on packaging. During last 30 to 60 minutes of cooking, pour the glaze over the ham and continue to cook until done. Remove ham from oven.

Nutritional Info:
Per Serving: 303 Calories; 16g Fat (48.9% calories from fat); 27g Protein; 11g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 2045mg Sodium.
Exchanges: 4 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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