Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

Name: Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
Yield: 4 servings
Ingredients: 1 3/4 cup red currant jelly; 1 6 tablespoons whole grain Dijon mustard; 1 1 1/2 teaspoons ground ginger; 1 1 9-pound fully cooked bone-in ham (shank or butt end); 1 1 bunch watercress; 1 Rhubarb Chutney

From the kitchen of Carly

A show-stopping ham glazed with tangy mustard and bright red currant jelly, brushed repeatedly until glossy and caramelized. Serve alongside sharp rhubarb chutney for a sweet-tart contrast that cuts through the richness. Classic holiday centerpiece that feeds a crowd.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup red currant jelly
16 tablespoons whole grain Dijon mustard
11 1/2 teaspoons ground ginger
11 9-pound fully cooked bone-in ham (shank or butt end)
11 bunch watercress
1Rhubarb Chutney

Instructions

Position rack in bottom third of oven and preheat to 325°F. 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 140°F, 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.