Thursday, April 8, 2010

Ham with Mango Glaze

This easy mango glaze will dress any holiday ham up for the spring season! I poured the sauce over already cooked ham and served with wild grain rice... yum!

  • 2 ripe mangos, peeled, pitted and cubed
  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground allspice
  • 3 pounds boneless ham
Preheat oven to 350°F. Place mangos, honey, lemon juice and spices in a blender or food processor; puree until smooth. Score the surface of the ham in a diamond pattern with a sharp knife and place in a shallow baking dish. Brush with some of the mango glaze. Bake for 1 hour, basting with glaze frequently. Slice ham and serve with any remaining glaze.

Blackberry Chicken

This is my adaptation to a Taste of Home Recipe, using more berries and dried thyme because who has time for fresh thyme?

  • 3 tablespoons plus 1 cup fresh blackberries, divided
  • 1/2 cup reduced-sodium chicken broth, divided
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar (or whatever you have)
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon paprika, divided
  • 1/4 teaspoon ground cumin
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons flour
  • In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
  • Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
  • Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
  • Skim fat from pan drippings. In a small saucepan, combine flour and remaining broth until smooth. Gradually stir in drippings. Bring to a boil, season to taste; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.