Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
You can never have too many main course recipes, so give Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney a try. One serving contains 1351 calories, 111g of protein, and 86g of fat. This recipe serves 8. It is perfect for Mother's Day. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. Head to the store and pick up ground ginger, ham, currant jelly, and a few other things to make it today. To use up the ground ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
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.
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.
Serve with Rhubarb Chutney.