CRANBERRY CHUTNEY FOR HAM RECIPE – FOOD.COM
|1 (16 ounce) can whole berry cranberry sauce|
|1 (8 1/2 ounce) can crushed pineapple, drained|
|1 (5 ounce) bottle prepared horseradish|
- Combine and chill.
Calories 56.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 36.5, CarbohydrateContent 14.5, FiberContent 0.7, SugarContent 13.7, ProteinContent 0.2
GLAZED HAM WITH PINEAPPLE CHUTNEY RECIPE | SOUTHERN LIVING
Provided by: Southern Living Test Kitchen
Categories: Easter Recipes
Total time: 3 hours 0 minutes
Yield: Serves 12
|1/4 cup (2 oz.) bourbon|
|1 1/4 cups pineapple preserves, divided|
|1/3 cup plus 2 Tbsp. packed dark brown sugar, divided|
|1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham half|
|2 fresh pineapples, peeled, cored, and cut into 1/2-inch cubes (6 cups)|
|2 tablespoons coconut oil|
|1 red Fresno chile, seeded, and finely chopped (2 Tbsp.)|
|1 (2 1/2-inch) piece fresh ginger, peeled and minced (2 Tbsp.)|
|1/4 teaspoon kosher salt|
|1/8 teaspoon ground allspice|
|2 teaspoons fresh lime juice (from 1 small lime)|
- Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil; set a wire rack inside the baking sheet. Stir together bourbon, 1 cup of the preserves, and 1/3 cup of the brown sugar in a small bowl. Place ham on a large piece of aluminum foil big enough to cover entire ham; brush with 1/2 cup of the bourbon glaze. Wrap tightly in aluminum foil. Place, cut side down, on prepared wire rack. Add 3 cups water to baking sheet under rack. Bake ham 2 hours.
- Meanwhile, heat a large cast-iron skillet over high until very hot. Add pineapple; cook, stirring occasionally, until browned on 2 to 3 sides, about 10 minutes. Reduce heat to medium; add coconut oil, chile, and ginger. Cook, stirring often, until softened and fragrant, about 2 minutes. Add salt, allspice, and remaining 1/4 cup preserves and 2 tablespoons brown sugar. Cook, stirring often, until liquid has mostly evaporated, about 4 minutes. Remove from heat; stir in lime juice. Transfer mixture to a bowl; cool to room temperature, about 20 minutes.
- Remove ham from oven; remove foil. Increase oven temperature to 425°F. Baste ham with 1/2 cup of the bourbon glaze, brushing in between slices. Return to oven; bake, uncovered, at 425°F for 15 minutes. Remove from oven; brush with remaining 1/2 cup glaze. Continue baking, uncovered, until a thermometer inserted in thickest portion of ham registers 140°F, about 15 minutes. Remove from oven; rest 10 minutes. Slice and serve with pineapple chutney.
RECIPE: HONEY-GLAZED HAM WITH FRESH PINEAPPLE CHUTNEY | WHOLE …
Provided by: WHOLEFOODSMARKET.COM
Total time: 1 hours 20 minutes
Yield: Serves 16 with leftovers
|3 tablespoons honey|
|3 tablespoons orange juice|
|Pinch ground cloves|
|1 (7.0-pound) precooked spiral-sliced ham|
|1 ripe pineapple, peeled, cored and cut into 1/2-inch cubes|
|2/3 cup apple cider or brandy|
|1 small red onion, chopped|
|1 cinnamon stick|
|Pinch crushed red chile flakes|
- Preheat the oven to 375°F.
- In a small bowl, whisk together honey, orange juice and cloves.
- Place ham onto a foil-lined baking sheet and roast for 30 minutes.
- Brush with half of the glaze and continue to roast 10 minutes.
- Brush with remaining glaze and roast until browned and heated through, about 10 minutes more.
- Meanwhile, combine pineapple, cider, onion, cinnamon stick and chile flakes in a small saucepan.
- Place over medium heat and cook, stirring frequently, until pineapple is very tender, 10 to 20 minutes; cover the pan if liquid begins to evaporate before pineapple softens.
- Discard cinnamon stick and serve chutney warm with ham.
Calories 160 calories, FatContent 4 grams, SaturatedFatContent 1.5 grams, CholesterolContent 50 milligrams, SodiumContent 580 milligrams, CarbohydrateContent 12 grams, ProteinContent 17 grams