Baked Ham With Mustard-Red Currant Glaze And Rhubarb Chutney
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
40
Spice
47
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Position rack in bottom third of oven and preheat to 325°F
2
Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute
3
Remove glaze from heat
4
Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat
5
Using long sharp knife, score fat in 1-inch-wide diamond pattern
6
Place ham in roasting pan
7
Bake 1 hour
8
Brush top and sides of ham generously with some of glaze
9
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
10
Remove ham from oven; let stand 15 minutes
11
Transfer to platter
12
Garnish with watercress
13
Serve with Rhubarb Chutney
14
Position rack in bottom third of oven and preheat to 325°F
15
Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute
16
Remove glaze from heat
17
Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat
18
Using long sharp knife, score fat in 1-inch-wide diamond pattern
19
Place ham in roasting pan
20
Bake 1 hour
21
Brush top and sides of ham generously with some of glaze
22
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
23
Remove ham from oven; let stand 15 minutes
24
Transfer to platter
25
Garnish with watercress
26
Serve with Rhubarb Chutney