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Main dishes

GREY POUPON-Glazed Ham with Pear Chutney

GREY POUPON-Glazed Ham with Pear Chutney recipe
photo by:kraft
Mustard, maple-flavored syrup and cloves team up to make a flavorful basting sauce for a baked ham. In addition, it serves as the perfect base for a tangy pear-currant more
20 min
1 hr 50 min
20 servings
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what you need

cup  GREY POUPON Savory Honey Mustard
cup  maple-flavored or pancake syrup
tsp.  ground cloves
cans  (16 oz. each) pear slices in juice, undrained
cup  chopped red peppers
 green onions, sliced
cup  dried currants
tsp.  cornstarch
Tbsp.  cider vinegar
 fully cooked spiral-cut boneless smoked ham (4 lb.)

Make It

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.

POUR reserved 2 Tbsp. pear juice into medium saucepan. Stir in peppers, onions and currants; cook on medium heat until vegetables are crisp-tender, stirring frequently. Add 1/3 cup of the mustard mixture and the chopped pears; cook 10 min., stirring occasionally. Mix cornstarch and vinegar. Add to pear mixture; mix well. Cook 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 ham is heated through (140°F), uncovering and brushing with the remaining mustard mixture after 45 min. Slice ham. Serve topped with the pear chutney.

Kraft Kitchens Tips

Substitute raisins for the currants.
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