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Ham with Rhubarb Chutney

1 teaspoon yellow mustard seeds
1 cup 1/2-inch pieces fresh rhubarb
1/2 cup chopped red onion
1/4 cup water
1/4 cup cherry preserves
1/4 cup dried cherries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 13-ounce ham steak, cut into 4 pieces

Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper. Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.Serve the ham with baked sweet potatoes and buttered baby peas. Finish with wedges of sponge cake topped with fudge sauce.

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