Tropical Glazed Ham with Curried Pineapple Chutney |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 20 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| CHUTNEY: 6 tablespoons vegetable oil | 1 large red onion, chopped | 2 medium-size red bell peppers, chopped |
| 5 tablespoons minced seeded jalapeno chilies | 3 tablespoons curry powder | 9 cups 1/2 inch cubes peeled quartered cored pineapple (from 2 large) |
| 1-1/2 cups orange juice | 1-1/2 cups apple cider vinegar | 1-1/2 cups (packed) golden brown sugar |
| HAM AND GLAZE: 1 16-pound bone-in fully cooked whole ham with rind | 1/4 cup (about) whole cloves | 2 cups mango nectar |
| 1/4 cup apricot preserves | 4 teaspoons minced peeled fresh ginger | 1 tablespoon grated lemon peel |
| 1 tablespoon grated lime peel | 2 teaspoons ground coriander | 1/2 teaspoon fresh lime juice |
| 1 | CHUTNEY: Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and saute until onion begins to soften, about 8 minutes. Add jalapeno chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7-1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.) |
| 2 | HAM AND GLAZE: Position rack in bottom third of oven and preheat to 350 F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern. Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300 F. Continue to roast ham until golden, about 1 hour. |
| 3 | Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside. |
| 4 | Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind. Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes. |
| 5 | Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney. |