Prep Time:10 mins
Understanding food allergies and intolerances
Smoked ham with cranberry chutney
Cooking Time:90 mins
Serves:24 Adults
Cost:High
In case the last morsel is not picked clean from the plate, be sure to store leftover ham in a secure container and place on the middle shelf of the fridge.
Ingredients
- 1 fully cooked smoked ham – around 1.5kg / 3½lb
- 1 x 450g / 16oz. can of whole berry cranberry sauce
- 1 x 225g / 8oz. can of crushed pineapple, unsweetened, drained
- 1 x 140g / 5oz. bottle of prepared horseradish
Method
- Pre-heat oven to 180°C / 350°F / Gas Mark 4 and place the ham in a shallow baking pan
- Combine the cranberry sauce, crushed pineapple and horseradish in a mixing bowl
- Using a pastry brush, spread between ¼ to ½ of the mixture over the ham, depending on your preference - make sure that any chutney you plan to use later does not come in to contact with the pastry brush or any other raw meats
- Bake uncovered in an oven for 1 to 1½ hours
- Remove from the oven and slice thinly to serve
What you will need
- Baking tray
- Mixing bowl
- Pastry brush
- Wooden spoon
Serving suggestions
Serve with some of the remaining chutney
"Remember to wash your hands after handling raw meat"
