|Christmas in Arizona Cookbook|
Author: Lynn Nusom
Pub Date: 10/1/1992
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
'Tis the season ... celebrate Christmas in sunny Arizona! From Creamy Guacamole to Kahlua Truffles. Read about fascinating Southwestern traditions and foods. Create a Southwestern holiday spirit with this wonderful cook book.
Christmas Ham with Mangoes
|1/2 HAM, butt portion (approximately 8 pounds)
Score the fat side of the ham with a knife making a checkerboard pattern. Insert whole cloves into each intersection of the cuts. Place the ham in a roasting pan and prepare the following mixture to pour over the ham.
1 cup SLICED MANGOES (if possible fresh mangoes sold in glass jars in the produce section of the
supermarket), drained. Reserve the juice.
1 cup MANGO JUICE
2 Tbsp. MOLASSES
1 Tbsp. GRAND MARNIER (or other orange-flavored liqueur)
1 tsp. ground GINGER
1 tsp. ground CLOVES
1 Tbsp. ORANGE MARMALADE
1 tsp. DRY MUSTARD
Put all the ingredients into a blender and blend until smooth. Pour over the ham, letting the mixture slowly slide down the front of the ham into the baking pan. Next, carefully stir 1/2 to 1 cup water into the mango mixture in the pan. Bake the ham in a 350 degree oven for 2 to 2 1/2 hours, basting several times during the baking. Add additional water to the pan juices if they are getting too thick or threaten to stick to the bottom of the pan.
When the ham is done, remove to a cutting board and pour the pan juices into a saucepan. Use a little hot water to deglaze the pan. Add this to the saucepan and place over low heat.
2 Tbsp. CORNSTARCH
1/4 cup COLD WATER
1/2 cup DRY or BRUT CHAMPAGNE
Dissolve cornstarch in the cold water, stir into mango sauce and cook until it starts to thicken. Then stir in champagne and cook until sauce has thickened to spoonable consistency. Slice the ham and serve with warm sauce on the side.
Serves 8 - 10.
We particularly like to have ham for New Year's and have spent years trying different recipes. This recipe evolved over a couple of years. We feel it is the best ever, and will remain our standard ham recipe for many years to come.
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