Glazed Ham with Cranberry Chutney
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Often, we overlook the main dishes of holiday meals because they're just... blah. To change that, this glazed ham with a cranberry chutney is bright, full of flavor, and deserves to be the main attraction! Personally, the cranberry chutney makes all the difference! Try it and I think you'll love it!
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INGREDIENTS
- 6-8 lb bone-in ham
For the glaze:
- 1/3 cup unsalted butter
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1/4 tsp cloves
- 1/2 tsp cinnamon
- 1 tsp dried garlic granules
For the cranberry chutney:
- 12 oz fresh or frozen cranberries
- 1/2 cup chopped dried apricots
- 1 pear, diced
- 1/2 cup cranberry juice
- 1/2 cup apple cider vinegar
- 3/4 cup maple syrup
- 2 tbsp brown sugar
- 2 cinnamon sticks
- 1/4 tsp cloves
- 1/2 tsp salt
INSTRUCTIONS
Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to take the chill off. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the roasting pan and cover tightly with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney.
For the glaze: In a small saucepan, combine the butter, honey, mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.
For the chutney: In a 3-quart saucepan, combine the cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer until thickened, 25-30 minutes.
When the ham is close to 120°F, remove foil and begin glazing every 10-15 minutes until a crust starts to form and the ham reaches 140°F, 30-40 minutes. In the last few minutes, turn the broiler on to create a deeper crust.
When the ham reaches 140°F, remove from oven and let ham rest for 15 minutes before serving.
#Christmas #ham #dinner
EASY HONEY BAKED HAM RECIPE
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