Baked Ham With A Red Currant Mustard Glaze

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Glazed baked ham, served at room temperature, is a fabulous make-ahead main course to serve a crowd. Sliced and arranged on a bed of watercress accompanied by a bowl of spicy Plum Chutney, this attractive ham does not require any last-minute attention. Scalloped Potatoes with Crème Fraîche and Gruyère and a mixed greens salad tossed in a vinaigrette dressing could complete the menu.

Ingredients

• 1   6- to 7-pound fully cooked boneless ham, preferably from the shank half
• ¾  cup red currant jelly
• 6   tablespoons whole-grain Dijon mustard
• 1½ teaspoons ground ginger
• 1   bunch watercress for garnish
• Plum Chutney

Directions

1. Arrange an oven rack at lower third of oven and preheat oven to 325 degrees F.
2. Place hamin a shallow roasting pan and bake for an hour.
3. While the ham is baking, whisk together jelly, mustard, and ginger in a saucepan over medium heat to make the glaze.
4. Continue to whisk until the mixture has liquefied, 1 to 2 minutes.
5. Remove from heat.
6. After the ham has been in the oven for an hour, remove it and score the top, making a grid pattern with a sharp knife and cutting through the skin.
7. Then brush the top and sides of the ham generously with some of the glaze.
8. Return to the oven and continue to cook, basting the ham with additional glaze every 10 minutes, until an instant-read thermometer inserted in the thickest part of the ham registers 140 degrees F.
9. The total baking time should be about 10 to 12 minutes per pound.
10. The temperature will rise another 5 degrees when the ham is removed from the oven.
11. Let rest for 15 minutes before carving.
12. To serve, slice ham and arrange overlapping slices on a platter.
13. Brush slices with any remaining glaze.
14. Garnish the platter with several bouquets of watercress and serve ham at room temperature with Plum Chutney.

YIELD: SERVES 10