Ham Recipes
Glazed Ham with Rhubarb Chutney
Yield: 8 to 10 servings; about 4 cups chutney
Ingredients
Ham
- 1 (6 pound) fully cooked ham
- Whole cloves, for studding ham
- Rhubarb Chutney
Glaze
- 1/2 cup fresh orange juice
- 1/3 cup brown sugar, firmly packed
- 1/4 cup Dijon mustard
- 1/3 cup honey
Rhubarb Chutney
- 1 cup + 2 tablespoons granulated sugar
- 1/2 cup red wine vinegar
- 1 1/2 cinnamon sticks
- 1 1/2 tablespoons minced fresh ginger
- 1 1/2 teaspoons grated orange peel
- Scant 1/2 teaspoon ground cardamom
- 4 1/2 cups coarsely chopped rhubarb (from about 1 3/4 pounds rhubarb)
- 3/4 cup dried currants
- 4 green onions, chopped
Instructions
- Heat the oven to 375 degrees F. Line a baking dish with several layers of parchment paper.
Ham
- Score the fat of the ham in a diamond pattern. Stick a clove in the middle of each diamond and place the ham on a rack in the prepared baking dish.
Glaze
- Place the orange juice, brown sugar, mustard and honey in a small saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes or until thickened.
- Brush the ham with the glaze and bake for 10 minutes.
- Glaze again and bake for another 10 minutes.
- Repeat and bake for a final 10 minutes. The ham should reach a final internal temperature of 140 degrees F before serving.
- Allow the ham to stand for 5 minutes before carving.
Rhubarb Chutney
- In a large, heavy saucepan over medium heat, combine the granulated sugar, wine vinegar, cinnamon sticks, ginger, orange peel and cardamom and stir until the sugar dissolves and the mixture boils.
- Add the rhubarb, currants and green onions; bring to a boil. Reduce the heat and simmer until the rhubarb is tender but not falling apart, for about 4 minutes.
- Let cool to room temperature.
- Discard the cinnamon.
- Cover and refrigerate the chutney until cold, for at least 1 hour. (This can be made up to 2 days ahead. Keep refrigerated.)
- Bring to room temperature before serving.