Mango Marmalade Glazed Ham
Makes 6 servings
what you’ll need:
For the Mango Marmalade
2 large ripe mangos, peeled and cubed
1 cup water
¾ cup sugar
2 tablespoons fresh lime juice
For the Mango Marmalade Glazed Ham
1 Tofurky Ham Roast, plastic casing and clips removed
½ cup Mango Marmalade, see recipe above
For the Cilantro Lime Rice
1 tablespoon olive oil
1 cup long grain white rice
½ onion, minced
¾ teaspoon sea salt
2 cups water
¼ cup fresh lime juice
⅓ cup chopped fresh cilantro
how to make:
1. In a food processor, pulse mango until minced.
2. In a small pot over medium-high heat, add minced mango, 1 cup water, sugar, and 2
tablespoons lime juice. Once boiling, reduce heat to a simmer and cook until it is thick,
glossy and reduced by half, about 30-40 minutes. Transfer to a jar that has a tight
fitting lid. Cool to room temperature, uncovered, then seal with lid, and store in
refrigerator for up to 2 weeks.
3. Preheat oven to 325˚F.
4. Place roast in an oven safe dish with ½” of water and cover with foil. Cook for 1 hour
and 15 minutes. Remove foil and coat ham with ½ cup mango marmalade. Return to
oven, uncovered, and cook for an additional 15 minutes.
5. In a large skillet with a tight fitting lid, warm oil over medium heat. Add rice and toast
for 4-5 minutes, stirring continuously, until rice is opaque and lightly browned. Add
onion and salt, and cook until onions are translucent, about 2-3 minutes. Add water and
increase heat to high. Once boiling, reduce heat to low and cook, covered, for 20
minutes or until all water has been absorbed. Remove lid and lightly fluff with a fork.
Stir in lime juice and cilantro until well combined.
6. Transfer rice to a serving platter and top with sliced roast. Serve with additional
marmalade jam.
