Recipes

Try our great Christmas recipes

Helpline:

ROI - 1850 404 567
NI - 0800 085 1683

< Back to recipes

Smoked ham with cranberry chutney

In case the last morsel is not picked clean from the plate, be sure to store leftover ham in a secure container and place on the middle shelf of the fridge.

Ingredients

Ham

  • 1 fully-cooked smoked ham, 4-6 pounds

Chutney

  • 1 16-ounce can whole-berry cranberry sauce
  • 1 8-ounce can crushed pineapple, unsweetened, drained
  • 1 5-ounce bottle prepared horseradish
  • Remember to wash your hands before starting

Instructions

  1. Pre-heat oven to 170°C and place the ham in a shallow baking pan.
  2. Combine the chutney ingredients in a mixing bowl. Using a pastry brush, spread between one quarter to one half the sauce over the ham, depending on your preference.
  3. Bake uncovered in a 170°C oven for one to one and half hours.
  4. Remove from the oven and slice thinly to serve.
  5. Serve the remaining chutney in an attractive dish alongside the ham.