Recipe by Dorothy Ferreria
Ingredients: serves 6 to 8
1 kilo holiday ham
¾ cup white sugar
1 cup mango nectar
½ cup dried mangoes, finely chopped
1/3 cup raisins
½ teaspoon ground cinnamon
4 tablespoon cornstarch dissolved in 1 tablespoon water, optional
Red and green grapes
Prepare the ham
Preheat oven to 300 oF. place ham in roasting pan.
Make the sauce by caramelizing sugar in a saucepot over medium flame. Slowly add mango nectar, dried mangoes and raisins. Simmer for 5 minutes. Stir in cornstarch mixture for a thicker sauce, if desired.
Brush ham with some sauce and bake for about 40 minutes or until surface is golden brown. Pour ham drippings into a gravy dish.
To serve the ham
Place ham on a large platter. Garnish with oranges slices and grapes. Serve with mango sauce, glaze drippings, and if desired, candied yams on the side.
As an alternative to mango sauce, you may use pineapple sauce. Use dried pineapple and unsweetened pineapple juice in place of the dried mangoes and mango nectar.