Glazed Uncured Ham with Rhubarb-Raisin Chutney
Serves 8 with leftovers
Balance this holiday ham’s savory flavor with a chutney packed with bracingly tart fresh rhubarb. Leftover chutney makes a great accompaniment to a cheese board.
1 Niman Ranch uncured spiral-sliced ham, about 9 to 10 lb.
5 tbsp. whole-grain mustard
3 tbs. vegetable oil
2 large shallots, lobes separated and thinly sliced
1/3 cup sherry vinegar
2/3 cup honey
12 oz. rhubarb, trimmed and sliced into ½-inch pieces
1/2 cup golden raisins
1 tbs. finely grated orange zest
1. Put a rack in the lower third of the oven and heat the oven to 325°F. Place the ham cut-side down in a 9×13-inch baking dish.
2. In a small saucepan, prepare the ham glaze according to the package directions. Stir in 2 Tbsp. of the mustard. Brush or spread the mixture all over the ham and tent with foil. Transfer to the oven and bake for 10-12 minutes per pound, until an instant-read thermometer inserted into the center of the meat without touching bone registers 135°F.
3. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the shallots and cook, stirring, until softened. Add the rhubarb, vinegar, honey, raisins, orange zest, and the remaining mustard. Simmer until the rhubarb is completely tender. Season with salt and pepper to taste. Set aside and let cool completely while the ham finishes baking.
4. Serve the ham with the chutney on the side.