Glazed Country Ham with Cranberry Chutney
This show-stopper of a holiday main will have your guests thinking you spent all day in the kitchen, but the prep time for this dish is actually quick and easy. Make the chutney at least 8 hours in advance and allow to chill before using. This recipe makes 8 servings.
PREP TIME
45 minutes
COOK TIME
2 hours / 45 mins
Ingredients
For the ham:
1 7-8 pound country ham
4 cups chicken stock
1 small sweet onion, thinly sliced
1 1/4 cups packed dark brown sugar
1 cup bourbon
3 sprigs thyme
3 cloves garlic, chopped
1 tablespoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons fresh lemon juice
For the cranberry chutney:
4 cups fresh cranberries
1 cup raisins or dried cranberries
1/2 cup white sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1 cup water
1/2 cup finely minced red onion
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
1 7-8 pound country ham
4 cups chicken stock
1 small sweet onion, thinly sliced
1 1/4 cups packed dark brown sugar
1 cup bourbon
3 sprigs thyme
3 cloves garlic, chopped
1 tablespoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 1/2 teaspoons fresh lemon juice
For the cranberry chutney:
4 cups fresh cranberries
1 cup raisins or dried cranberries
1/2 cup white sugar
3/4 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon minced fresh ginger root
1/4 teaspoon ground cloves
1 cup water
1/2 cup finely minced red onion
1/2 cup chopped Granny Smith apple, peeled and cored
1/2 cup finely chopped celery
Directions
Make the chutney: In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.
Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate for at lest 8 hours and up to 24 before serving.
Make the ham: Preheat your oven to 425 F. Place the ham in a roasting pan fitted with a rack. In a large saucepan, bring the stock, onion, sugar, bourbon, thyme, garlic and black and red pepper to a boil; stir until the sugar dissolves. Boil 3 minutes, then pour over the ham. Roast 30 minutes. Baste the ham with the pan juices; tent with foil. Reduce the heat to 325 degrees and roast, basting with the pan juices every hour, until an instant-read thermometer inserted into the thickest part of the ham (not touching bone) registers 145 degrees , about 2 1/2 hours.
Strain the pan juices into a large pitcher and stir in the lemon juice. Slice the ham thinly; serve with the pan juices and the chutney.
Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate for at lest 8 hours and up to 24 before serving.
Make the ham: Preheat your oven to 425 F. Place the ham in a roasting pan fitted with a rack. In a large saucepan, bring the stock, onion, sugar, bourbon, thyme, garlic and black and red pepper to a boil; stir until the sugar dissolves. Boil 3 minutes, then pour over the ham. Roast 30 minutes. Baste the ham with the pan juices; tent with foil. Reduce the heat to 325 degrees and roast, basting with the pan juices every hour, until an instant-read thermometer inserted into the thickest part of the ham (not touching bone) registers 145 degrees , about 2 1/2 hours.
Strain the pan juices into a large pitcher and stir in the lemon juice. Slice the ham thinly; serve with the pan juices and the chutney.
Looking for inspiration? Try these recipes:
Vegan Poke Bowl with Smoked Tofu and Citrus Ponzu Dressing
Onion Tarte Tatin
Grilled Chicken and Kale Power Bowls with Miso Dressing
