- Place the ham in a slow cooker and add enough water or vegetable broth to fully cover the ham. Warm on low until thickest part of the ham reaches an internal temperature of 110°F, about 1 ½ hours for a two-pound ham.
- Preheat oven to 375°F.
- In a food processor, combine mango, sugar, tamarind paste, coconut aminos, red pepper, avocado oil, and garlic until a smooth paste forms.
- In a small saucepan over medium-high heat, bring the mango puree to a simmer and season with salt and pepper. Reduce heat to low and cook until slightly thickened, about 5 minutes.
- Place the warmed ham skin side up in an oven-safe baking dish and coat with the mango sauce, reserving some sauce for glazing during baking time. Place in the oven and bake—brushing with the mango sauce every 10 minutes—until the glaze begins to caramelize and the ham reaches an internal temperature of 130°F, about 30 minutes.
- Remove ham from the oven and let rest for 10 minutes before slicing and serving. Serve with extra mango sauce on the side.
- This recipe is easily adaptable to a bone-in spiral sliced ham: Preheat the oven to 325°F and place the ham cut side down in a roasting pan with a lid. Add about 1 cup of water to the pan, cover and warm in the oven to an internal temperature of 110°F, about 10 minutes per pound. Coat the skin of the ham with the mango glaze and proceed as described above.
Source: Lani Jacobs-Banner