Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
A succulent baked ham glazed with a sweet-savory combination of red currant jelly and whole grain Dijon mustard, enhanced with ground ginger. Served with fresh watercress and rhubarb chutney for a delightful contrast of flavors.
Ingredients
- •¾ cup red currant jelly
- •6 tablespoons whole grain Dijon mustard
- •1½ teaspoons ground ginger
- •9 pound fully cooked bone-in ham
- •1 bunch watercress
- •1 serving Rhubarb Chutney
Cooking Instructions
- 1.
Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
5 min
- 2.
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°F, 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.
150 min
