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Ham: Baked Ham w/ Mustard-Red Current Glaze & Rhubarb Chutney

Source of Recipe

Chef Welling J&W


List of Ingredients

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



Recipe

Position rack in bottom third of oven and preheat to 325 degrees. 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 ¼ inch-thick layer of fat. Using a 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 140 degrees, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour and 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney. (recipe below)

Rhubarb Chutney
Yield 4 cups

1 cup plus 2 tablespoons sugar
½ cup red wine vinegar
1 ½ cinnamon sticks
1 ½ tablespoons minced fresh ginger
1 ½ teaspoons grated orange peel
½ teaspoon (scant) ground cardamom
4 ½ cups coarsely chopped rhubarb( from 1 ¾ pounds rhubarb)
¾ cup dried currants
4 green onions, chipped

Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants and green onions; bring to boil. Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon. Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.). Bring to room temperature before serving.