This easy mango glazed ham has become my go-to for holiday dinners. It's sweet, tangy, a little tropical, and so much simpler than the old-school pineapple and cherry situation you know the one. If you can brush sauce on a ham, you can make this.
If you're building out a full holiday spread, lechon paksiw or pork belly sisig make great additions alongside it.
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My usual idea of ham is one covered in pineapples, cherries, and cloves, a holiday tradition in a lot of homes. It's a classic, but I wanted something simpler that still felt festive.
I saw this Caribbean-style mango sauce at Costco and figured it would make a good glaze. It did. Sweet, tangy, a little spiced, and about as easy as holiday cooking gets.
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Why You'll Love It
- Five ingredients, no fuss
- Starts with pre-cooked ham, so there's no guesswork on cook time
- Looks fancy, takes almost no effort
- Can be glazed and baked ahead, then reheated
- Great leftovers, ham sandwiches all week
Ingredients
Here's what you'll need:
- Master Carve Pre-cooked Ham: Pre-cooked, so there's no guessing on doneness, just reheat and glaze. Found this at Costco.
- Mustard: Adds tang and balances the sweetness of the mango.
- Sugar: Sweetens the glaze and helps it caramelize.
- Cinnamon: Adds warmth to the glaze.
- Mango Everything Sauce: This Caribbean-style mango sauce from Costco is the base of the glaze.
- Cloves (optional): Adds a warm, aromatic spice that works well with the fruit.
See recipe card for quantities.
Swaps & Add-Ins
- Ham: Bone-in or spiral-cut both work, just adjust the bake time.
- No mango sauce? No Costco nearby, or it's out of stock? Mango chutney, mango jam, or even mango preserves all work as substitutes, just thin with a splash of water or vinegar if it's very thick.
- Brown sugar: Swap in for regular sugar for deeper caramel notes.
- More spice: Add ginger, nutmeg, or allspice.
- Sweeter: Drizzle in a bit of honey.
Step-by-Step Instructions
- Prep the Ham and Preheat the Oven: Let the ham come to room temperature, about 30-90 minutes, while you preheat the oven to 325°F (160°C). Score the top of the ham with ¼-inch slits.
- Make the glaze: In a small saucepan, combine the mango everything sauce, mustard, sugar, and cinnamon.
- Insert Cloves: Gently press cloves into the intersections of each ham slit.
- Glaze the ham: Place the ham in a roasting pan and brush generously with the mango glaze. Make sure to get the glaze into the slits you’ve cut.
- Bake: Bake the ham for about 1 ½ to 2 hours, basting with additional glaze every 30 minutes, until the ham is fully heated and the glaze has caramelized.
- Serve: Let the ham rest for 10 minutes before slicing and serving with extra glaze on the side
What To Serve With This
- Mac and Cheese: A classic side dish that pairs perfectly with ham.
- Mashed Potatoes: Creamy mashed potatoes make a perfect base to soak up the sweet and savory glaze.
- Green Salad: A fresh green salad with a light vinaigrette can cut through the sweetness of the ham and keep the meal balanced.
- Green Bean Casserole: This classic, creamy, and crunchy side dish adds an irresistible contrast to the sweetness of the maple glaze.
- Pumpkin Soup: A warm and spiced pumpkin soup pairs beautifully with the rich, savory-sweet ham for a cozy and festive meal.
- Sweet Potato Casserole: With its creamy, sweet, and slightly spiced flavors, this casserole is a perfect companion to your glazed ham.
Rose's Quick Tips
- Don't skip the room-temp rest. A cold ham straight from the fridge heats unevenly, give it the 30-90 minutes.
- Score the ham well. This is how the glaze actually gets into the meat instead of just sitting on top.
- Baste every 30 minutes. That's what builds the glossy, caramelized crust.
- Let it rest before slicing. Cutting too soon means the juices end up on the cutting board instead of in the ham.
- Making this for a crowd, or just love extra sauce? Double the glaze.
Recipe FAQs
Yes. Spiral hams dry out faster, so tuck foil around the edges for the first hour and baste every 20–30 minutes. The glaze naturally drips between the slices, which actually makes it extra flavorful.
Simmer it on the stove for 3–5 minutes until it coats the back of a spoon. If you need it even thicker, whisk in 1 teaspoon cornstarch mixed with 1 teaspoon water and simmer again.
Score the ham (¼-inch cuts), pat it dry, and glaze it twice before baking. The first coat helps it cling; the second caramelizes. Sticky glaze = basting + letting it actually reduce on the ham.
Absolutely. Blend 1 cup ripe mango with 1 tablespoon vinegar + 2–3 tablespoons sugar + a pinch of cinnamon. Simmer until it thickens. This gets incredibly close to bottled mango sauce.
If the glaze starts to darken before the ham finishes, tent loosely with foil. Sugar burns fast once it caramelizes, so watch it during the last 20 minutes
More Easy Pork Recipes
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Mango Glazed Ham (5 Ingredients)
Equipment
- 1 baking dish 9x12
Ingredients
- 4 pounds Master Carve pre-cooked Ham
- 1 tablespoon Dijon mustard
- ¼ cup Dark brown sugar
- 1 teaspoon cinnamon
- ⅔ cup Mango everything sauce or any mango jam
- 1 tablespoon cloves
Instructions
- Take the ham out of the fridge and let it sit for 30-90 minutes before baking. This helps it heat through more evenly in the oven.
- Preheat the oven to 325°F (160°C).
- Using a sharp knife, score the top of the ham by making ¼- inch slits across the surface. This helps the glaze penetrate and create a flavorful crust.4 pounds Master Carve pre-cooked Ham
- Make the glaze: In a small saucepan, combine the mango everything sauce, mustard, sugar, and cinnamon.1 tablespoon Dijon mustard, ¼ cup Dark brown sugar, ⅔ cup Mango everything sauce, 1 teaspoon cinnamon
- Insert Cloves: Gently press cloves into the intersections of each ham slit.1 tablespoon cloves
- Glaze the ham: Place the ham in a roasting pan and brush generously with the mango glaze. Make sure to get the glaze into the slits you’ve cut.
- Bake: Bake the ham for about 1 ½ to 2 hours, basting with additional glaze every 30 minutes, until the ham is fully heated and the glaze has caramelized.
- Serve: Let the ham rest for 10 minutes before slicing and serving with extra glaze on the side
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Notes
- Let the ham come to room temperature first: About 30-90 minutes before baking. This helps it heat through evenly instead of staying cold in the center.
- Don't skip the slits: Scoring the ham helps the glaze get into the meat instead of just sitting on the surface.
- Baste frequently: Every 30 minutes, for a deep caramelized crust.
- Use a thermometer: The ham is ready at an internal temperature of 140°F (60°C).
- Serve extra glaze on the side: Keep some warm to drizzle over the ham at the table.
