Pick up a small, smoked ham from the grocery store to make this mango glazed ham for an easy weeknight dinner.
1/3 cup sweet mango chutney
1 tbsp grainy Dijon mustard
1/4 tsp Asian chili sauce
1 kg flat boneless smoked fully cooked ham, (bring to room temperature first)
Preheat oven to 425°F.
Combine chutney, mustard and chili sauce for glaze.
Pat ham dry with paper towels, and place on a rack over a foil-lined baking sheet. Use a sharp knife to score the top of ham in a cross-hatch pattern. Brush glaze over ham and roast for 25 to 30 min, or until glaze is caramelized and ham has reached an internal temperature of 155°F to 160°F. Let stand 10 min, then slice against the grain.
Protein 20g, Carbohydrates 5g, Fat 4g, Fibre 0g, Sodium 1400mg.
Be careful with serving sizes, as ham is cured in a salt solution, making it high in sodium.