Glazed Ham with Spiced Pineapple Raisin Chutney

Hot, glazed ham, sliced and served with nicely spiced, pineapple- and raisin-rich chutney that you can make in advance.

Recipe - Quality Foods

Glazed Ham with Spiced Pineapple Raisin Chutney

Prep Time40 Minutes

Servings10

Cook Time95 Minutes

Ingredients

1 Tbsp vegetable oil

1/2 cup finely diced onions

1 Tbsp chopped fresh ginger

1 large garlic clove, minced

1/2 medium ripe pineapple, peeled and cored, then cut into small, 1/4-inch cubes

1/2 cup packed brown sugar

1/2 cup raisins

1/2 tsp ground cardamom or coriander

1/4 tsp ground cinnamon

1/8 tsp ground cayenne pepper

1/3 cup rice vinegar or cider vinegar

2 Tbsp water

1/2 tsp salt, or to taste

2 Tbsp chopped fresh mint, cilantro or parsley

1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham

3 Tbsp honey

3 Tbsp Dijon mustard

Directions

Place oil in a medium pot set over medium-high heat. Add onions and cook 2 minutes. Mix in ginger and garlic and cook 1 minute more. Mix in pineapple, sugar, raisins, cardamom (or coriander), cinnamon, cayenne, vinegar, water and salt. Bring chutney to a gentle simmer (small bubbles should just break on the surface), lowering the heat as needed to maintain that gentle simmer. Simmer chutney, uncovered, until pineapple is quite tender and the mixture is thickened, but is still a little wet, about 20 minutes. Remove chutney from heat, stir in mint (or cilantro or parsley), and then cool to room temperature. Transfer chutney to a tight sealing jar and refrigerate until needed. It will keep several days.

Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1-inch apart. Bake ham, uncovered, 80 minutes.

To make glaze, combine honey and mustard in a bowl. When ham has baked 80 minutes, brush with 1/3 of the glaze. Bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and then slice and serve with the chutney.

40 minutes

Prep Time

95 minutes

Cook Time

Servings

Shop Ingredients

Makes 10 servings

1 Tbsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

Flyer Sale

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$7.99 was $10.99$0.68/100ml

1/2 cup finely diced onions

Onions - Sweet, Fresh, 400 Gram

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$2.64 avg/ea$0.66/100g

1 Tbsp chopped fresh ginger

Ginger Root - Fresh, 1 Pound

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$3.29/lb$0.73/100g

1 large garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1/2 medium ripe pineapple, peeled and cored, then cut into small, 1/4-inch cubes

Pineapple - Peeled & Cored, 482 Gram

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$8.99$1.87/100g

1/2 cup packed brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$4.39$0.44/100g

1/2 cup raisins

Sun-Maid - Natural California Raisins, 500 Gram

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$9.69$1.94/100g

1/2 tsp ground cardamom or coriander

Mccormick - Cardamom Ground, 29 Gram

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$10.99$37.90/100g

1/4 tsp ground cinnamon

Mccormick - Ground Cinnamon, 42 Gram

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$6.19$14.74/100g

1/8 tsp ground cayenne pepper

Western Family - Cayenne Pepper, 97 Gram

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$5.49$5.66/100g

1/3 cup rice vinegar or cider vinegar

Marukan - Rice Vinegar, 355 Millilitre

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$5.19$1.46/100ml

2 Tbsp water

Aquafina - Water, 591 Millilitre

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$2.69$0.46/100ml

1/2 tsp salt, or to taste

Windsor - Fine Sea Salt Shaker, 750 Gram

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$8.29$1.11/100g

2 Tbsp chopped fresh mint, cilantro or parsley

Western Family - Mint Leaves, Fresh, 20 Gram

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$2.99$14.95/100g

1 (7 to 8 lb./3.2 to 3.5 kg) shank or butt portion ham

Hertel - Smoked Ham Shank Portion, 1 Pound

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$6.81/lb$1.50/100g

3 Tbsp honey

Elias - Liquid Honey, 500 Gram

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$12.79$2.56/100g

3 Tbsp Dijon mustard

French's - Classic Yellow Mustard, 225 Millilitre

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$2.79$1.24/100ml

Directions

Place oil in a medium pot set over medium-high heat. Add onions and cook 2 minutes. Mix in ginger and garlic and cook 1 minute more. Mix in pineapple, sugar, raisins, cardamom (or coriander), cinnamon, cayenne, vinegar, water and salt. Bring chutney to a gentle simmer (small bubbles should just break on the surface), lowering the heat as needed to maintain that gentle simmer. Simmer chutney, uncovered, until pineapple is quite tender and the mixture is thickened, but is still a little wet, about 20 minutes. Remove chutney from heat, stir in mint (or cilantro or parsley), and then cool to room temperature. Transfer chutney to a tight sealing jar and refrigerate until needed. It will keep several days.

Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1-inch apart. Bake ham, uncovered, 80 minutes.

To make glaze, combine honey and mustard in a bowl. When ham has baked 80 minutes, brush with 1/3 of the glaze. Bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is piping hot, about 140 F (60 C) or above when tested in the very centre with an instant-read meat thermometer. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and then slice and serve with the chutney.