Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Ingredients for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

• 180ml red currant jelly

• 90ml whole grain Dijon mustard

• 1 1/2 teaspoons ground ginger

• 450g fully cooked bone-in ham (shank or butt end)

• 1 bunch watercress

• Rhubarb Chutney

How to make Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Position rack in bottom third of oven and preheat to 163°C. 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 knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 60°C, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.