1 tender ham (with bone) of approximately 3 kg
3/4 cup of honey
4 soup spoons of mustard
1 cup of dry white wine
Mango slices for decoration:
8 medium mango slices
3 cups of water
1 and 1/2 cups of sugar
2 soup spoons of lemon juice
1 cinnamon stick
8 cloves
Filling (chutney):
2 cups of ripe banana slices
1 cup of honey
1/2 cup of vinegar
1 teaspoon of orange zest, grated
2 teaspoons of mustard
1/2 teaspoon of salt
1 tender ham (with bone) of approximately 3 kg
3/4 cup of honey
4 soup spoons of mustard
1 cup of dry white wine
Mango slices for decoration:
8 medium mango slices
3 cups of water
1 and 1/2 cups of sugar
2 soup spoons of lemon juice
1 cinnamon stick
8 cloves
Filling (chutney):
2 cups of ripe banana slices
1 cup of honey
1/2 cup of vinegar
1 teaspoon of orange zest, grated
2 teaspoons of mustard
1/2 teaspoon of salt
Using a sharp knife, quarter the surface of the ham and place it in a baking dish
At one end, mix together the honey, mustard, and wine and pour over the ham
Put it in a hot oven (200°C) for about 1 hour, basting with the pan juices from time to time
Place it on a platter and decorate with the stuffed mango slices
For the mango slices: cut off a thick slice of mango and reserve
Remove some of the pulp and seeds
In a pot, mix together the water, sugar, lemon juice, cinnamon, and cloves
Bring to a boil, stirring constantly, until the sugar dissolves
Place the mango slices in the syrup to cook until they're tender but still firm
Remove the mango slices from the syrup and let them drain on a wire rack
For the filling: chop the reserved mango tops and mix with the remaining ingredients
Cook over low heat, stirring occasionally, until the bananas are well mashed
Fill the mango slices and arrange around the ham
Serves 6 to 8 people.
