Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Name: Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons ground ginger; 4 kilograms fully cooked bone-in ham (shank or butt end); 177 milliliters red currant jelly; 8 servings Rhubarb Chutney; 1 bunch watercress; 6 Tbsps whole grain Dijon mustard

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.

Instructions

Position rack in bottom third of oven and preheat to 325°F.

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Oven

Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute.

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Mustard

Ginger

Jelly

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Sauce Pan

Whisk

Remove glaze from heat.

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Glaze

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.

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Beef

Ham

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Knife

Place ham in roasting pan.

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Ham

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Roasting Pan

Bake 1 hour.

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Oven

Brush top and sides of ham generously with some of glaze.

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Glaze

Ham

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.

Ingredients you will need

Glaze

Ham

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Kitchen Thermometer