Baked Ham With Ginger-Mango Glaze And Roasted Sweet Potatoes

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Washington Post


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3/4 cup packed dark brown sugar

2 tablespoons cider vinegar

1/2 cup Major Grey's chutney

1 tablespoon yellow mustard

1 cup mango nectar

4 cups sliced mango (from 6-8 medium to large champagne mangoes)

1 -inch piece peeled ginger root, cut into thin slices

1 small red chili pepper, stemmed, split lengthwise and seeded

1 cinnamon stick

1 10-pound sugar-cured smoked ham (cooked)

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

6 medium sweet potatoes

2 tablespoons vegetable or peanut oil

1/2 teaspoon coarse kosher salt

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