- Prep Time:10 minutes
- Cook Time:3 1/2 hours
- Serves:12
At the heart of every classic Easter buffet is a perfectly baked ham; we added a savory-sweet apricot-peach chutney to complement the smoky salty flavor of our slow-baked ham. Perfect served with small buttermilk biscuits or yeast dinner rolls.
This recipe is part of our Whimsical Easter Gathering series. Find other great recipes for an Easter buffet at that link.
Foodie Byte
For buffet or large family gatherings, serve your carved ham with separate crocks of apricot-peach chutney and country Dijon mustard so everyone can customize their ham to their own liking.
Ingredients
1 (8 lb.) ready-to-eat bone-in ham, no water added
1/2 cup prepared mango chutney
1/4 cup apricot preserves
1 cup thawed peach slices, diced
1 tablespoon minced green onions
1 tablespoon fresh chopped Italian parsley
Preparation
Preheat oven to 325°F.
Trim rind and excess fat on ham; score remaining fat and place in a heavy roasting pan.
Roast uncovered for 18 to 24 minutes per lb. or until internal temperature reaches 140°F. Loosely cover with foil as needed.
Remove from oven; let ham rest for 20 minutes before carving.
Combine chutney, apricot preserves, and peaches in small saucepan. Simmer over low heat for 5 minutes, stirring frequently.
Add green onions and parsley and stir until fully blended.
Arrange carved ham on platter; spoon apricot-peach chutney over sliced ham, as needed.
source FoodChannel http://ift.tt/1VhgxN7
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