Maple-Bourbon Glazed Ham with Cranberry-Raisin Chutney
BY: Marge Perry & David Bonom
- Snake River Farms whole bone-in ham (14 to 18 lbs.) Buy Now
- 2 cups apple cider
- 2/3 cup + 2 tablespoons bourbon
- 1/2 cup maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 5 teaspoons minced fresh ginger
- 2 teaspoons curry powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 2 cups golden raisins
- 1 1/2 cups dried cranberries
- 1/2 cup cider vinegar
- 1 1/2 cups apple cider
- 6 tablespoons sugar
- 1/2 cup red currant jelly
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- With a sharp knife score the fat cap in a 1-inch wide, 1/4-inch deep diamond pattern. Place the ham, fat cap up, in a large roasting pan. Let stand at room temperature for 30 minutes.
- Preheat the oven to 325°F.
- Set the roasting pan in the lower third of the oven and roast 2 1/2 hours.
2 1/2 hours
- Meanwhile, combine the cider, 2/3 cup of the bourbon and maple syrup in a medium saucepan. Bring to a boil over medium-high heat and cook until the mixture is syrupy and reduced to 3/4 cup, about 35 minutes. Remove from the heat and stir in the remaining 2 tablespoons bourbon and mustard.
- After the ham has baked for 2 1/2 hours brush it with some of the bourbon mixture. Continue roasting and brushing with the glaze every 15 minutes until the ham is glossy and an instant read thermometer inserted into the thickest part of the ham (without touching the bone) registers 140°F, about 1-1 1/2 hours longer. Remove from the oven and let rest 20-30 minutes before slicing. Serve with chutney.
For the chutney, heat the oil in a large nonstick skillet over medium. Add the onion and ginger; cook, stirring occasionally, until slightly softened, 3-4 minutes. Stir in the curry powder, cinnamon and black pepper; cook until fragrant, 30 seconds. Add the raisins and cranberries and cook, stirring occasionally, until starting to soften, about 3-4 minutes. Pour in the apple cider and vinegar, bring to a boil and cook until the fruit is slightly plumped, about 5 minutes. Stir in the sugar and cook until the liquid in the skillet becomes syrupy, about 8-10 minutes. Remove from the hat and cool 10 minutes. Stir in the jelly, mustard and salt. Cool and refrigerate, if desired, until ready to serve.