Ingredients
1 c. Mango chutney
c. mango nectar
2 clove garlic
2 tbsp. honey
1 tbsp. mustard powder
pepper
1 fully cooked, smoked bone-in half ham
1/4 c. boiling water
Parsley springs
Mango slices
Pineapple slices
Method
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Preheat oven to 375 degrees F. In blender, combine chutney, nectar, garlic, honey, mustard powder, and 1/4 teaspoon freshly ground black pepper. Blend until very smooth. (Chutney mixture can be made, covered, and refrigerated up to 1 day ahead.)
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Place ham in 13 inch by 9 inch roasting pan. Rub chutney mixture on skin sides of ham. Bake 1 hour 15 minutes or until golden brown crust forms and meat thermometer inserted horizontally in bottom portion of ham (not touching bone) reaches 140 degrees F.
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Transfer ham to serving platter. Pour juices from pan into small bowl. Whisk in 1/4 to 1/2 cup boiling water, until pan juices are desired consistency. Garnish platter with parsley sprigs and mango and pineapple slices. Serve ham with pan juices.
