Smoked ham with cranberry chutney
This tasty recipe is great especially at Christmas
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. Serves 24.
Ingredients - Serves 24 Adults
- 1 fully cooked smoked ham – around 1.5kg / 3½lb
- 1 x 450g / 16oz. can of whole berry cranberry sauce
- 1 x 225g / 8oz. can of crushed pineapple, unsweetened, drained
- 1 x 140g / 5oz. bottle of prepared horseradish
Method
- Pre-heat oven to 180°C / 350°F / Gas Mark 4 and place the ham in a shallow baking pan
- Combine the cranberry sauce, crushed pineapple and horseradish in a mixing bowl
- Using a pastry brush, spread between ¼ to ½ of the mixture over the ham, depending on your preference - make sure that any chutney you plan to use later does not come in to contact with the pastry brush or any other raw meats
- Bake uncovered in an oven for 1 to 1½ hours
- Remove from the oven and slice thinly to serve
Serving Suggestions
Serve with some of the remaining chutney
Disclaimer
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1/24 of the recipe contains
of an adult's reference intake
| Nutrition Information |
| Typical Values | Per 100g | Per Portion (96g) |
| Energy | 738Kj | 708Kj |
| 176Kcal | 169Kcal |
| Fat | 8.7g | 8.3g |
| (of which saturates) | 2.7g | 2.6g |
| Carbohydrate | 9.1g | 8.8g |
| (of which sugars) | 9.2g | 8.9g |
| Fibre | 0.3g | 0.3g |
| Protein | 15.3g | 14.7g |
| Salt | 2g | 2g |
Recipe rating
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