Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Name: Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
Total time: 2 h 35 min
Yield: 12 servings
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

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.

12 servings

2 hr 35 min

Published October 4, 2025

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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