Dijon Maple Glazed Ham w/ Apple Chutney
1/2 cup Grey Poupon Dijon Mustard
1/2 cup maple flavored syrup
1/2 teaspoon ground cloves
1/3 cup chopped red bell pepper
1/3 cup water or apple juice
1/4 cup sliced green onions
1/4 cup dried currants
4 large Washington Apples (Golden Delicious or Fuji), peeled, cored and chopped
1 (6-pound) bone-in fully cooked ham
Blend mustard, syrup and cloves in small bowl; set aside. Heat red pepper, water or juice, green onions and currants in large saucepan
to boil. Reduce heat to low; simmer for 3 to 4 minutes. Add 1/3 cup mustard
mixture and apples; cook and stir 5 to 10 minutes or until apples are just
tender. Refrigerate at least 1 hour or until serving time. Place ham in shallow roasting pan; cover with foil. Bake at 325°F for 1 1/2
to 2 hours or until meat thermometer inserted into the thickest part of ham
reads 160°F. During last half hour of baking, remove foil and brush ham
generously with remaining mustard mixture.
Serve ham with apple chutney.