Friday, April 15, 2011

Plum- Chutney Glazed Ham

Category: Pork
Difficulty Rating: Very Easy
Not Healthy

It's Easter, and when I think of Easter, I think of ham. Baked ham, by itself, is pretty darn good. But when you put a great glaze on it, it's REALLY good. This glaze is unusual, it's a little tangy. The only danger in trying this recipe is that you will eat so much of it you will become a ham. (tee-hee)

I was served this first in about 1978 at my friend Steve Stark's apartment. We were young and hip and sophisticated--we thought! Steve went on to design gorgeous stage sets for ACT in San Francisco. He was just good at everything creative--including cooking. My best friend Jan, a talented floral designer, cooked too. Jan was not only one of the sweetest people I have ever met, but she was also one of the best cooks! I'll never forget throwing pasta against the wall with her to see if it was 'al dente' or not. Anyway, they made this incredible glazed ham.

The recipe came from Bon Apetit Magazine. That night we had it with Fettucine Alfredo. But it would also be good with my mom's Herbed Spinach Bake, Laura's Chili-Corn Casserole, or Outrageous Cheesy Potatoes--all of which will be featured on this blog in the next few days...


1 pre-cooked ham
whole cloves
1/4 C chutney (Major Grey's is fine)
1/4 C plum jam
1 t rice wine vinegar
1/8 t Tabasco
1 T Dijon Mustard
1 clove garlic, smashed and minced
1/2 C brown sugar


Preheat oven to 325 degrees. With a sharp knife remove and rind and excess fat from ham. Score remaining layer of fat in a diamond pattern and stud with cloves at each intersection. Mix all sauce ingredients together and heat. Place ham on rack in a well-greased baking pan. If the ham wieghs under 8 lbs, plan to cook it 18-24 minutes a pound. If it is large, cook it 10-15 minutes a pound.


  1. You had me at ham & outrageously cheesy potatoes ;). Can't wait for that recipe!

  2. Thanks for writing,Melissa! Will do potatoes soon!