Peach Mango & Habanero Glazed Ham
Sweet peaches balance the heat from habanero peppers in this delicious glazed ham recipe.
- 1 (10 lb.) Ham, pre-cooked, bone-in, trimmed of excess skin and all but a 1/4-inch layer of fat
- 40 Cloves, whole
- 1 cup Dry white wine
- 1 3/4 cups Robert Rothschild Farm Peach Mango Habanero Sauce
Preheat oven to 350 degrees F with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the grill sauce. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
Increase oven temperature to 425 degrees F. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting occasionally, until browned, 40 - 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board, tent loosely with foil; let rest for at least 30 minutes before carving. Serve with pan drippings.