|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Baked Ham With Mustard Red Currant Glaze And Rhubarb Chutney
|
|
|
|
Submitted by:
Chris |
|
|
The Baked Ham With Mustard-Red Currant Glaze And Rhubarb Chutney Can Be A Good Meal For Anytime Of The Year. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 3/4 cup(s) , Red Currant Jelly
- 6 tablespoon(s) , Whole Grain Dijion Mustard
- 1 1/2 teaspoon(s) , Ground Ginger
- 1 whole , Bone-In Ham Cooked
- 1 bunch , Watercress
|
|
| Instructions: |
|
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. 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. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|