Baked Ham With Mustard Glaze and Cantaloupe-Raisin Conserve

1. 1

   Thirty minutes before cooking, remove ham from refrigerator and let stand.

2. 2

   Trim fat to 1/4-inch layer.

3. 3

   Heat oven to 325F.

4. 4

   Place ham in shallow roasting pan and bake 15 minutes per pound.

5. 5

   Thirty minutes before ham is done, mix mustard and honey and brush all over ham.

6. 6

   Baste ham with pan drippings after 15 minutes.

7. 7

   Remove from oven and let stand 15 minutes before slicing.

8. 8

   Meanwhile, while ham is baking, cut cantaloupes in half; seed, peel, and cut into 1-inch chunks (about 6 cups).

9. 9

   Combine all remaining ingredients in large saucepan and let stand 1 hour.

10. 10

    Heat to boiling over medium-high heat and boil 7-8 minutes.

11. 11

    Pour mixture into colander placed over another saucepan.

12. 12

    Let drain 5 minutes.

13. 13

    Boil liquid until syrupy and reduced to 1 cup.

14. 14

    Stir fruit into syrup.

15. 15

    Let cool, then cover and refrigerate up to 1 month.

16. 16

    Serve cold with ham.

* Per serving · 4 servings · Values may vary.

No additional tips available.