Baked Ham with Chutney Glaze might be just the thing you need to round out this festive holiday season.
The holidays have stretched out nicely for us this year. My family celebrated early, Jim and I celebrated Christmas quietly (yay, no travel!) on the actual day, and now we are celebrating post-Christmas plus birthdays and the New Year with Jim’s family.
Since my lovely in-laws were doing the big drive to Florida yesterday, I tried to find something that I could cook that would be ready when they got here and also serve good leftovers throughout the week.
Ham fits that role perfectly! It can be served hot, warm, or cold, on a plate, in a sandwich, or right off the bone for those of us who like to nibble around the savory crusty edges.
It can be served as a fancy dinner party entree with elegant side dishes like Potato & Fennel Au Gratin or on a casual buffet table assorted salads.
While I LOVE my Bourbon Glazed Ham, this recipe from Ina Garten uses lighter flavors of orange zest & juice and mango chutney. It’s got that sweet, salty, savory thing going on in spades.
Here’s what you need:
Semi-Boneless Half Ham, Garlic, Brown Sugar, Mango Chutney*, Orange, and Dijon Mustard
Look for a ham between 6-7 pounds with the bone still in it. The bone adds flavor, keeps the ham moist while baking, and also makes many excellent soups possible later.
Preheat the oven t0 350 degrees.
In a small food processor of blender, grind up 2-3 cloves of garlic.
To the garlic, add ½ cup of mango chutney*, ¼ cup of dijon mustard, and ½ cup of brown sugar.
*Mango Chutney is sort of like savory mango jelly. Major Grey’s Mango Chutney is the brand you will find the most often. You can look for it near the jams and jellies, however in my store it is over near the BBQ sauce, Worcestershire Sauce and pickles. If you can’t find it, ask someone because most stores will stock at least some kind of mango chutney.
Using a microplane or small holed grater, remove the zest from half of a large orange, about 1 Tablespoon.
Add the zest to the processor and squeeze in the juice of half of the orange, about 1/8 cup.
Give everything a whirl to combine until smooth.
Smoked ham actually comes to you fully cooked. By adding the glaze and baking, we are just adding flavors and reheating the meat. Because it is smoked first, the meat will still stay moist during this extra cooking time.
Most of these smaller half hams come pretty well trimmed. If you have a whole ham, you might need to trim away a thick layer of fat from the top of the ham. Use a small knife to cut a diamond, criss cross pattern in the top of the ham cutting only about 1/4 of an inch into the ham.
Place the ham in a roasting pan and spread half of the chutney mixture on the top and sides of the ham.
Note: as you will see in the following pictures, this mixture bakes into a huge mess in the bottom of the pan. My pan is non-stick so it wasn’t a big deal to clean up. I implore you to either line your pan with foil or use a disposable foil roasting pan from the store if your pan is not non-stick.
Bake at 350 degrees for 60-75 minutes. Halfway through the cooking time, remove the ham from the oven and baste with the remaining half of the chutney mixture.
See what I was talking about with the bottom of the pan?
Bake until the ham is fragrant and browned on the crust. You can choose to go with a light browning as I have here or let it cook a little longer until you have a nice darkened crust covering the top of the ham.
I got too hungry to wait that long…
Allow the ham to rest for 10 minutes then slice it away from the bone.
The cook gets dibs on those extra crusty edge pieces!
In a side note, my poor in-laws got stuck in horrible traffic 4 times on their way to our house and totally missed the ham coming out of the oven in all it’s porky glory. However, they were more than happy to have some fresh ham sandwiches when they finally arrived after 10 PM. Leftovers today were a big hit too.
If you don’t make a ham for New Year’s, remember this one for Easter! A ham for every occasion.
Here’s the recipe – adapted from Ina Garten’s The Barefoot Contessa Cookbook