Glazed ham and fresh mango chutney

A clove-studded baked ham served with a spiced mango chutney from Bill Granger
By Bill Granger
Glazed ham and fresh mango chutney
  • Rating:
  • Serves: Makes 1 leg of ham
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the Glazed Ham:

  • 8-10 kg leg of ham, pre-cooked
  • 20-25 cloves
  • 200 g brown sugar
  • 2 tbsp Dijon mustard
  • 1 orange, zest and juice
  • sea salt and freshly ground black pepper

For the Fresh Mango Chutney:

  • 3 ripe mango, chopped
  • 1 small red onion, finely chopped
  • 1 red chilli, finely chopped
  • sea salt and freshly ground black pepper
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp caster sugar


1. Preheat oven to 180C/gas 4.

2. Use a small sharp knife to cut through the rind around the shank of the ham, carefully lift the rind from the fat in one piece running your fingers underneath to loosen it. Score the white fat in a diamond pattern and press a clove into the centre of each diamond.

3. Put the ham on a rack over a roasting tray and pour a small amount of water in the base of the roasting tray to prevent the glaze from catching.

4. Put the remaining ingredients in bowl stirring to combine until the sugar is dissolved to make the glaze. Spread over the ham covering it completely. Bake in the oven for 30 minutes, reapplying the glaze at 10 minute intervals, until the ham is golden and glazed.

5. For the mango chutney, put all the ingredients in a bowl and stir gently to combine. Let rest for at least 30 minutes to allow the flavours to combine. Serve with the glazed ham.

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