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- add 3/4 cup red currant jelly<br> 6 tablespoons whole grain Dijon mustard<br> 1 1/2 teaspoons ground ginger<br> 1 9-pound fully cooked bone-in ham (shank or butt end) <br> 1 bunch watercress<br> <a href ="/recipes/recipe_views/views/107941">Rhubarb Chut
- Position rack in bottom third of oven and preheat to 325°F. Whisk jelly, mustard, and ginger in heavy medium saucepan over medium heat until melted, about 1 minute. Remove glaze from heat.
- Trim any tough rind and fat from upper side of ham, leaving 1/4-inch-thick layer of fat. Using long sharp knife, score fat in 1-inch-wide diamond pattern. Place ham in roasting pan. Bake 1 hour. Brush top and sides of ham generously with some of glaze. Bake until thermometer inserted into thickest part of ham registers 140°F, brushing with glaze every 15 minutes and tenting ham with foil if browning too quickly, about 1 hour 15 minutes. Remove ham from oven; let stand 15 minutes. Transfer to platter. Garnish with watercress. Serve with Rhubarb Chutney.