Glazed Ham with Rhubarb Chutney
- 1 (6 pound) fully cooked ham
- Whole cloves, for studding ham
- Rhubarb Chutney
- 1/2 cup fresh orange juice
- 1/3 cup brown sugar, firmly packed
- 1/4 cup Dijon mustard
- 1/3 cup honey
- 1 cup plus 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
- 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.
Yield: 8 to 10 servings | about 4 cups chutney
This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.