Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney

1. 1

   Position rack in bottom third of oven and preheat to 325F.

2. 2

   Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute.

3. 3

   Remove glaze from heat.

4. 4

   Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat.

5. 5

   Using long sharp knife, score fat in 1-inch-wide diamond pattern.

6. 6

   Place ham in roasting pan.

7. 7

   Bake 1 hour.

8. 8

   Brush top and sides of ham generously with some of glaze.

9. 9

   Bake until thermometer inserted into thickest part of ham registers 140F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes.

10. 10

    Remove ham from oven; let stand 15 minutes.

11. 11

    Transfer to platter.

12. 12

    Garnish with watercress.

13. 13

    Serve with Rhubarb Chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.