Gail The French Toast was a last minute change after I saw it on JeAnne's Easter Menu (Thank you, JeAnne)- a serendipitous find
Ana- Here's the ham/glaze/chutney recipe. I saved some scraps for leftovers (the end and side pieces that didn't slice so well!) and the glaze is soooo good!
BTW: I used a 6.6 lb bone-in, partially cooked ham. It was plenty for 7 adults and 2 children (one of our 10 was vegetarian) and there are leftovers that I held out for DH's lunch. I didn't change the cooking time- about 10-12 minutes per pound.
BAKED HAM WITH MUSTARD-RED CURRANT GLAZE AND RHUBARB CHUTNEY
What to drink: Fruity, soft red wines — such as Merlot and some Zinfandels — work well with the mustard glaze and ham.
3/4 cup red currant jelly
6 tablespoons whole grain Dijon mustard
1 1/2 teaspoons ground ginger
1 9-pound fully cooked bone-in ham (shank or butt end)
1 bunch watercress
Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.
Makes 8 servings.
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