Dijon Maple Glazed Ham with Pear Chutney

Ingredients

1/2 cup Dijon mustard
1/2 cup maple syrup
1/2 tsp ground cloves
2 (15-ounce) cans sliced Bartlett pears in light syrup, drained
1/4 cup sliced green onion
1/3 cup chopped red bell pepper
1/4 cup dried currants
1 tsp cornstarch
1 tbsp cider vinegar
1 (4 to 6 lb.) spiral-sliced, fully cooked ham

Directions

Blend mustard, syrup and cloves in a small bowl, set aside. Drain pears, reserving 3 tablespoons juice. Finely chop pears, set aside. Cook and stir reserved pear juice, green onion, red pepper and currants in a saucepan over medium-low heat until tender, about 5 minutes. Add 1/3 cup mustard mixture and chopped pears; cook and stir for 10 minutes. Blend cornstarch into cider vinegar; stir into pear mixture. Cook for 2 to 3 minutes more or until mixture thickens. Refrigerate for at least 1 hour or until serving time.

Preheat oven to 325°F. Place ham in a shallow roasting pan, cover and bake for 1 to 1 1/2 hours or until a meat thermometer inserted into the thickest part of the ham reads 140°F. During the last half hour of baking, remove cover and brush ham generously with remaining mustard mixture. Slice ham and serve with pear chutney.

Makes 12-18 servings

Nutrition Information

Nutrients per serving: calories 349; protein 34g; fat 13g; carbohydrate 25g; dietary fiber 1.6g; cholesterol 86mg; sodium 2359mg