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Ham with Rhubarb Chutney

Ham with Rhubarb Chutney

April 29, 2016

Serve the ham with baked sweet potatoes and buttered baby peas. Finish with wedges of sponge cake topped with fudge sauce.

Ingredients

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

Directions

1Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes.

2Add next 7 ingredients.

3Simmer until rhubarb is tender, 5 minutes.

4Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes.

5Season with salt and pepper.

6Preheat broiler.

7Broil ham (do not turn) until brown at edges, about 3 minutes.

8Serve with chutney.

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