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Chutney-Glazed Ham

ham

1 12 to 15 pound fully cooked bone-in smoked ham
3 cups orange juice; heated
----Glaze----
1/2 cup packed brown sugar
1/2 cup strained mango chutney
2 tablespoons Dijon Mustard
1 tablespoon chopped gingerroot
1 tablespoon wine vinegar
1/4 teaspoon five-spice powder (optional)
dash hot pepper sauce

GLAZE: In small bowl, combine sugar, chutney, mustard, ginger, vinegar, five spice powder (if using) and hot pepper sauce; set aside. (Make-ahead: Cover and refrigerate for up to 1 day.) Remove skin and all but 1/4-inch thick layer of fat on ham. Diagonally score fat side of ham to form diamond shapes; place, fat side up, in roasting pan. Pour warm orange juice over ham. Bake in 325°F oven, basting occasionally, for 1 hour, adding water to pan if liquid evaporates. Brush one-third of the glaze over ham. Bake, brushing with remaining glaze every 20 minutes, for 2 hours longer or until meat thermometer registers 140°F. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving. Tip: For a smaller crowd, use a 7-to 10-pound ham and cook it for about 2 hours.

Contributor: Canadian Living Magazine, April, 2000

Yield: 16 to 20 servin

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