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Dijon-glazed Ham With Pear Chutney

  • Prep Time: 20 Minutes (Total Time: 1 Hour 50 Minutes)
  • Serving Size: 20
  • 1/2 cup GREY POUPON Dijon Mustard
  • 1/2 cup Maple-flavored Or Pancake Syrup
  • 1/2 teaspoon Ground Cloves
  • 2 cans (16 ounces each) Pear Slices In Juice, Undrained
  • 1/3 cup Chopped Red Peppers
  • 1/4 cup Sliced Green Onions
  • 1/4 cup Dried Currants
  • 1 teaspoon Cornstarch
  • 1 tablespoon Cider Vinegar
  • 1 Fully Cooked Spiral-cut Boneless Smoked Ham (4 Pounds)
  • PREHEAT oven to 325°F. Mix mustard, syrup and cloves; set aside. Drain pears, reserving 2 Tbsp. of the juice. Finely chop pears; set aside.

    PLACE reserved 2 Tbsp. pear juice, the peppers, onions and currants in medium saucepan; cook on medium heat until vegetables are tender, stirring frequently. Add 1/3 cup of the mustard mixture and the chopped pears; cook 10 min., stirring occasionally. Place cornstarch in small bowl. Add vinegar; mix well. Stir into pear mixture. Cook an additional 2 to 3 min. or until mixture comes to boil and thickens, stirring constantly. Cover and refrigerate until ready to use. Place ham in shallow roasting pan; cover with foil.

    BAKE 1 to 1-1/2 hours or until heated through (140°F), uncovering and brushing with the remaining mustard mixture after 45 min. Cut ham into slices. Serve topped with the pear chutney.


    Great Substitute

    Substitute raisins for the currants.