Chutney Glazed Baked Ham

Chutney Glazed Baked Ham

Chutney Glazed Baked Ham

I made a lovely discovery this year over Christmas - the revelation was that one of the great benefits of having lots of  pre-prepared wonders in the pantry is that you have a storehouse of deeply developed flavours just waiting to be deployed. 

When preparing my ham on Christmas Eve this year I was all ready to bake it traditionally with a little maple syrup or honey and stud it with cloves...  Then I thought about the flavours I was really seeking and decided a glaze made with suped-up chutney may be worth a try.  By George it was!!  I can highly recommend this for infusing the meat with deep flavour and just a little kick.
I have used my Yummy-Yummy Tomato Chutney recipe as it was the jar I had open in the fridge, however a Pear Chutney would also be delicious.  The other great benefit of this method is that you only need some soft, yielding bread and you instantly have a wonderful post-Christmas wonder-snack.
(I also made bread rolls on Christmas Eve this year which made for a tremendous Christmas morning feast!)

1 baking leg ham
500mls warm water
½ cup white wine or ¼ cup white wine vinegar
3 bay leaves
6 whole cloves
3 whole allspice (or ¼ teaspoon ground allspice)
1 cup sweet chutney
5 star anise
1 tablespoon dried juniper berries, lightly crushed
3 tablespoons honey or maple syrup
2 tablespoons brandy
½ cup dry ginger ale or cola
2 tablespoons black treacle
Few sprigs of fresh thyme
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon mustard seeds
1 teaspoon fennel seeds
¼ teaspoon ground cardamom
¼ teaspoon nutmeg
¼ teaspoon dried ginger
1 apple cut into thick rings
Juice of a lemon or orange
3 tablespoons apricot jam

Pre-heat oven to 150°C

Chutney Glazed Baked HamTo prepare your ham, slide your hand under the skin layer and gently ease back the rind revealing the fatty layer underneath.  Cover the ham with dampened baking paper.
In a large, heavy baking tray add the white wine, bay leaves, cloves, juniper berries, fennel seeds, nutmeg, allspice and the water.
Stud each round of apple with a clove and place in the base of the baking tray.
Place a roasting rack over the water and place the ham on top.  Gently score the fat on the ham without cutting into the flesh.
Combine the chutney with the maple syrup, treacle, balsamic vinegar, mustard, mustard seeds, ginger, ginger ale, and lemon juice and mix together well.  Spoon a very small amount of the glaze over the ham – just enough to start the flavours off – just a couple of tablespoons.
Tightly cover the ham with baking paper and foil and bake in a low oven for 1 ¼ hours.
Remove from the oven, take off the protective covering and pour over the remaining glaze, basting the flesh several times.
Stud the ham with the star anise and cloves, add a few fresh sprigs of thyme.
Increase the temperature of the oven to 200°C and return the ham to the oven for about 25 minutes or until it is deeply burnished.  Baste regularly.
Ladle off a little of the glaze and combine with the apricot jam, mixing well until the jam dissolves into the glaze.  Pour over the ham and cook for a further 10 minutes.  

 
Remove from the heat and allow to ham to rest at room temperature, covered with baking paper, for at least 15 minutes before serving.
Alternatively, allow to cool then place in the fridge overnight before serving cold with Christmas lunch!