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Baked Ham with Apple Chutney

10 servings
Dinner

Characteristics

Dairy Free Gluten Free

Nutritional Facts Per Serving

250
Calories
36.1 g
Protein
16.5 g
Carbs
1.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 250
  • Fat 5.2 g
    • Saturated   1.6 g
    • + Trans 
  • Cholesterol 94 mg
  • Sodium   1186 mg
  • Carbohydrate 16.5 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 36.1 g
    • Vitamin A 1 %
    • Vitamin C 7 %
    • Calcium 2 %
    • Iron 19 %

Method

Combine the first 11 ingredients in a heavy-bottomed, medium-sized pot. Halve and core each apple. Cut the apples into small cubes and add to the pot. Set the pot over medium-high heat and bring to a simmer. Lower the heat to medium-low and simmer and stir until the apples are tender and the chutney lightly thickens, about 20 minutes. Remove from the heat and cool to room temperature. Mix in the mint and then transfer to a bowl. Cover and refrigerate chutney until needed. (Chutney can be made a day in advance.)
Preheat the oven to 325 degrees F. Score the top of the ham in a diamond pattern, making shallow cuts about 1-inch apart. Set the ham in a roasting pan. Make glaze by combining honey and mustard in a bowl.
Bake the ham 60 minutes, and then brush with 1/2 the glaze. Bake 20 minutes more and then brush with the remaining glaze. Bake a further 20 minutes and then remove from the oven. Rest the ham for 10 minutes before slicing and serving with the chutney.


Preheat the oven to 325 degrees F. Score the top of the ham in a diamond pattern, making shallow cuts 1" apart. Set the ham in a roasting pan. Combine the honey and mustard in a bowl. Bake 60 minutes, and then brush with 1/2 the glaze. Bake 20 minutes more and then brush with the remaining glaze. Bake a further 20 minutes and then remove from the oven. Rest the ham for 10 minutes before slicing and serving with the chutney.

Serving Suggestions

Serve the ham with a couple of the complementary side dishes found in our website recipe collection, such as Spice Roasted Root Vegetable Purée, Brussels Sprouts with Gremolata, and Italian-style Deep-fried Cauliflower.


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