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White platter filled with slices of ham along with cranberries and sprigs of rosemary all on wooden board
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Glazed Ham with Cranberry Chutney

This glazed ham is a super simple, yet impressive main dish to serve during the holiday season! When paired with a cranberry chutney, the combination is amazing!
Course Dinner
Cuisine American
Difficulty Intermediate
Method Baking
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 554kcal
Author Kaleb

Ingredients

  • 6-8 lb bone-in ham

For the glaze

  • ⅓ cup unsalted butter
  • ¼ cup honey
  • 2 tbsp Dijon mustard
  • ¼ tsp cloves
  • ½ tsp cinnamon
  • 1 tsp dried garlic powder

For the cranberry chutney

  • 12 oz fresh or frozen cranberries
  • ½ cup chopped dried apricots
  • 1 pear, diced
  • ½ cup cranberry juice
  • ½ cup apple cider vinegar
  • ¾ cup maple syrup
  • 2 tbsp brown sugar
  • 2 cinnamon sticks
  • ¼ tsp cloves
  • ½ tsp salt

Instructions

  • Preheat oven to 325°F. Remove ham from the refrigerator 1 ½ hours before baking to take the chill off. Place the ham in a roasting pan (cut side down, if using a partial ham). Pour ⅓ cup water into the bottom of the roasting pan and cover tightly with foil. Place in oven to roast. While the ham is roasting, prepare the glaze and chutney.
    6-8 lb bone-in ham
  • For the glaze: In a small saucepan, combine the butter, honey, Dijon mustard, cloves, cinnamon, and garlic. Melt and stir together over low heat.
    ⅓ cup unsalted butter, ¼ cup honey, 2 tbsp Dijon mustard, ¼ tsp cloves, ½ tsp cinnamon, 1 tsp dried garlic powder
  • For the chutney: In a 3-quart saucepan, combine the cranberries, apricots, pear, cranberry juice, apple cider vinegar, maple syrup, brown sugar, cinnamon sticks, cloves, and salt. Bring to a boil, cover, and reduce to a simmer until thickened, 25-30 minutes.
    12 oz fresh or frozen cranberries, ½ cup chopped dried apricots, 1 pear, diced, ½ cup cranberry juice, ½ cup apple cider vinegar, ¾ cup maple syrup, 2 tbsp brown sugar, 2 cinnamon sticks, ¼ tsp cloves, ½ tsp salt
  • When the ham is close to 120°F, remove foil and begin glazing every 10-15 minutes until a crust starts to form and the ham reaches 140°F, 30-40 minutes. In the last few minutes, turn the broiler on to create a deeper crust.
  • When the ham reaches 140°F, remove from oven and let ham rest for 15 minutes before serving.

Video

Nutrition

Serving: 1serving (includes chutney) | Calories: 554kcal