SPICED PEAR HAM WITH CHUTNEY
RECIPE TYPE
Pork, Holiday
SERVES
12 to 16 plus leftovers
Prep Time: 10 min
Cook Time: 4 hr
Rest Time: 15 min
Total Time: 4 hr 25 min
Ingredients
INGREDIENTS
Spiced Pear Ham:
| 1 Longo’s Spiral Cut (fully cooked) Half Ham (6 to 8lb/2.7 to 3.6kg) |
1/2 cup firmly packed brown sugar |
1 tbsp Longo’s Essentials Ground Mustard |
2 tsp each Longo’s Essentials Ground Cinnamon and Ginger |
1 tsp Longo’s Essentials Ground Cloves |
1 1/2 cups pear nectar, divided |
Pear Chutney:
| 2 large Ontario pears, peeled and diced |
1/2 cup minced onion |
1/2 cup diced red pepper |
3 tbsp Longo’s Organic Cider Vinegar |
3 tbsp Longo’s Maple Syrup |
1/2 tsp Longo’s Essentials Dried Thyme |
1/4 tsp each salt and pepper |
Directions
DIRECTIONS
Spiced Pear Ham: Discard glaze packet from ham. Blend brown sugar with mustard, cinnamon, ginger and cloves to make a spiced sugar. Set aside a loosely packed 1/4 cup measure of spiced sugar for chutney. Stir 1/4 cup of the pear nectar into remaining spiced sugar to make a glaze.
Pour remaining pear nectar into 6-quart slow cooker. Add ham, skin-side up. Brush half of the glaze over any exposed areas. Cook ham on Low for 4 to 5 hours or until the internal temperature reaches 140°F.
Transfer ham to a foil-lined baking sheet. Brush remaining glaze over ham; roast in preheated 425°F oven for 10 minutes, rotating once for even browning. Remove from oven and let rest for 15 minutes. Carve ham around the bone and serve with pear chutney.
Pear Chutney: Combine pears, onion, red pepper, reserved spiced sugar, cider vinegar, maple syrup, thyme, salt and pepper in small saucepan.
Set over medium heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes or until thickened and pears are tender.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (about 180g sliced ham and 2 tbsp chutney): 400 calories
Protein 29g | Fibre 1g |
Fat 17g | Sugar 29g |
Carbs 34g | Sodium 1,230mg |
