Mango Chutney Ham Crock Pot Recipes

MANGO CHUTNEY (A SLOW-COOKER EASY-PEASY METHOD) - ZWT-8

Steps:

• Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
• Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.

MANGO CHUTNEY HAM (CROCK POT)

Steps:

• Place ham in crock pot (or in a dutch oven on a low flame). Mix remaining ingredients and pour over ham. Cover and cook on low for 6-8 hours until thoroughly heated, or a few hours if cooking on the stove.

MANGO CHUTNEY

Steps:

• In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
• Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
• Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

CROCK POT HAM WITH FRUIT CHUTNEY

Steps:

• Place ham in 3 1/2- to 4-quart crockpot.
• Sprinkle with pepper.
• Mix remaining ingredients; pour over ham.
• Cover and cook on low heat setting 6 to 8 hours.

FRESH HAM WITH MANGO CHUTNEY GLAZE

Steps:

• Remove ham from refrigerator and allot to come to room temperature (30 minutes or so). Preheat oven to 450°F Score ham cutting through the skin only, leaving fat intact. Season ham with salt and pepper. Place ham, cut side down, in roasting pan. Roast 20 minutes.
• Meanwhile, puree mango chutney, broth and hot sauce in a blender or food processor to make glaze.
• Reduce temperature on oven to 325°F Remove ham from oven and scatter garlic and onions into the pan. Baste ham with some of the glaze. Cover ham with parchment paper and then foil. Bake 3 1/2 hours to 4 1/2 hours, basting occasionally with glaze and pan juices.
• Place potatoes around ham in pan about 45 minutes before it is done; toss to coat. Ham is done when it reaches an internal temperature of 160°F Let rest 20 to 30 minutes before carving. Strain juices and pass with ham.

MANGO CHUTNEY

Steps:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.