Chutney-Glazed Ham

Name: Chutney-Glazed Ham
Ingredients: 10-12 lbs bone-in smoked ham (If your ham still has the skin on, remove it, leaving about 1/4 to 1/2 inch of fat in a diamond pattern, trying not to cut too deep into the meat); 12 oz mango chutney; 2 oz Asian honey ginger jam (available in jars at your local Asian market or on Amazon, if you can't find it, sub Dundee Ginger preserve or just 2 T honey); 1 1-inch chunk peeled fresh ginger; 1 tsp garam masala; 1/2 cup Savora (you can sub Dijon mustard); 1 cup light brown sugar, packed; Zest of one orange; 1/4 cup orange juice, freshly squeezed; 1/4 tsp grated nutmeg, fresh; 1 red Thai chile, small and fresh (or pinch red pepper flakes); 3 garlic cloves

12 ingredients

4 steps

Ingredients

10-12 lbs bone-in smoked ham (If your ham still has the skin on, remove it, leaving about 1/4 to 1/2 inch of fat in a diamond pattern, trying not to cut too deep into the meat)
12 oz mango chutney
2 oz Asian honey ginger jam (available in jars at your local Asian market or on Amazon, if you can't find it, sub Dundee Ginger preserve or just 2 T honey)
1 1-inch chunk peeled fresh ginger
1 tsp garam masala
1/2 cup Savora (you can sub Dijon mustard)
1 cup light brown sugar, packed
Zest of one orange
1/4 cup orange juice, freshly squeezed
1/4 tsp grated nutmeg, fresh
1 red Thai chile, small and fresh (or pinch red pepper flakes)
3 garlic cloves

Directions

1

Preheat oven to 350, and line a baking pan with foil or use a disposable foil pan. Place 2 cups of water in the bottom of the pan.
2

Place all glaze ingredients into the bowl of your food processor, and pulse to combine.
3

Coat the ham with the glaze and bake uncovered (about 10-12 min per pound) until the meat is heated through, basting with the glaze every twenty minutes.
4

Serve hot or at room temperature. To serve the leftover glaze, pour in some of the pan juices and heat in a saucepan to a light boil for three to five minutes, just until it thickens and darkens a bit, and serve on the side.