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Baked Ham with Mustard-Red Currant Glaze, Rhubarb Chutney

3/4 cup red currant jelly
6 tablespoons whole-grain Dijon mustard
1 1/2 teaspoons ground ginger
9 pounds fully-cooked bone-in ham (shank or butt end)
1 bunch watercress
Rhubarb Chutney -- (see recipe)

Position rack in bottom third of oven and preheat to 325 degrees. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.

Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140 degrees, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes.

Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

This recipe yields 8 servings.

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