Glazed Ham with Rhubarb Chutney
1 (6 pounds) fully cooked ham
Whole cloves, for studding ham
Rhubarb Chutney (recipe follows)
1/2 cup fresh orange juice
1/3 cup brown sugar, firmly packed
1/4 cup Dijon mustard
1/3 cup honey
Heat the oven to 375° F. Line a baking dish with
several layers of parchment paper.
Score the fat of the ham in a diamond pattern. Stick a clove in the
middle of each diamond and place the ham on a rack in the prepared
To prepare the glaze: Place the orange juice, brown sugar, mustard
and honey in a small saucepan over medium heat. Simmer, stirring
occasionally, for 15 minutes or until thickened.
Brush the ham with the glaze and bake for 10 minutes. Glaze again
and bake for another 10 minutes. Repeat and bake for a final 10
minutes. The ham should reach a final internal temperature of 140°
F. before serving.
Allow the ham to stand for 5 minutes before carving.
Makes 8 to 10 servings.
1 cup plus 2 tablespoons granulated sugar
1/2 cup red wine vinegar
1 1/2 cinnamon sticks
1 1/2 tablespoons minced fresh ginger
1 1/2 teaspoons grated orange peel
Scant 1/2 teaspoon ground cardamom
4 1/2 cups coarsely chopped rhubarb (from about 1 3/4 pounds
3/4 cup dried currants
4 green onions, chopped
In a large, heavy saucepan over medium heat,
combine the granulated sugar, wine vinegar, cinnamon sticks, ginger,
orange peel and cardamom and stir until the sugar dissolves and the
Add the rhubarb, currants and green onions; bring to a boil. Reduce
the heat and simmer until the rhubarb is tender but not falling
apart, for about 4 minutes. Let cool to room temperature. Discard
Cover and refrigerate the chutney until cold, for at least 1 hour.
(This can be made up to 2 days ahead. Keep refrigerated.) Bring to
room temperature before serving.
Makes about 4 cups.