The holidays are a time for memorable meals, and there’s no better way to make a statement than with our luxurious Mangalitsa bone-in half ham. Known as the “Kobe beef of pork,” Mangalitsa ham is richly marbled, with a delicate, buttery flavor that transforms your holiday feast into an extraordinary dining experience.
This classic glazed ham combines seasonal flavors of honey, cloves, and orange to create a sticky, caramelized crust that pairs perfectly with the succulent, tender meat. Here’s how to bring out the best in your Mangalitsa ham and make it the highlight of your holiday table.
Why Mangalitsa Ham?
Mangalitsa pork is beloved for its deep marbling, which makes it especially tender and flavorful. Unlike standard hams, Mangalitsa’s natural richness means every bite is incredibly juicy, with a flavor profile that’s both earthy and delicate. Slow roasting allows these qualities to shine, making it the perfect choice for festive gatherings where you want something truly memorable.
8-10 people
Ingredients
- 1 Goode & Local Mangalitsa bone-in half ham (approximately 4–5 pounds)
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/2 teaspoon ground cloves
- Juice and zest of 1 large orange
- 1 tablespoon apple cider vinegar
Directions
Step 1
Prepare the Ham : Preheat your oven to 300°F (150°C). Place the Mangalitsa ham in a large roasting pan, cut side down. Score the surface of the ham in a diamond pattern to help the glaze soak in, being careful not to cut too deeply.
Step 2
Make the Glaze : In a saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, ground cloves, orange juice, orange zest, and apple cider vinegar. Stir frequently until the mixture is smooth and just starting to bubble. Remove from heat and set aside.
Step 3
Begin Roasting : Cover the ham loosely with foil and roast in the preheated oven for 1 hour. This allows the ham to start heating up evenly and lets the flavors develop.
Step 4
Apply the Glaze : After the first hour, remove the foil and brush the ham generously with the glaze. Continue roasting, basting with additional glaze every 20-30 minutes until the ham reaches an internal temperature of 140°F (about 2-3 more hours). The exterior should be golden-brown and caramelized.
Step 5
Rest and Slice : Once the ham is finished cooking, remove it from the oven and let it rest for 15–20 minutes. This helps the juices redistribute throughout the meat. Slice and serve warm.
Cooking Tips for a Perfect Mangalitsa Ham
- Low and Slow : Mangalitsa ham shines when cooked at a low temperature, allowing the fat to render slowly and infuse the meat with flavor. For the juiciest results, avoid cooking it at high heat.
- Basting for Flavor : Applying the glaze in stages creates a sticky, caramelized crust that enhances the ham’s natural sweetness. For best results, baste regularly and don’t rush the cooking time.
- Check Temperature, Not Time : Always use a meat thermometer to ensure the ham is fully cooked. Mangalitsa hams are ready at an internal temperature of 140°F, so be sure to monitor it closely as it nears the finish.
Serving Ideas
Pair this classic glazed ham with traditional holiday sides to complete your festive table. Here are a few ideas:
- Garlic Mashed Potatoes : Creamy and buttery, mashed potatoes are the perfect complement to the sweet and savory flavors of the glazed ham.
- Roasted Brussels Sprouts : Tossed with olive oil and a pinch of salt, roasted Brussels sprouts add a satisfying crunch and a bit of earthy flavor to the meal.
- Cranberry Sauce : The tangy-sweet contrast of cranberry sauce pairs beautifully with the ham’s rich glaze.
Make It Your Holiday Tradition
A Mangalitsa ham isn’t just a meal; it’s an experience. This recipe lets you savor the rich flavors of heritage pork while creating a beautiful centerpiece that’s as impressive as it is delicious. Make it the star of your holiday feast, and let Goode & Local help you elevate your seasonal meals with the finest-quality Mangalitsa hams and roasts.
Happy Holidays, and enjoy every delicious bite!