Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
Photo by Mark Thomas

Ingredients

  • ¾ cup red currant jelly
  • 1 bunch watercress
  • 6 tablespoons whole grain Dijon mustard
  • Rhubarb Chutney
  • 1 ½ teaspoons ground ginger
  • 1 9-pound fully cooked bone-in ham (shank or butt end)

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 kn...

View full recipe at Epicurious

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