What a week it has been! A new camera, a mention of my Mini-Egg Cookies on the Food Bloggers of Canada website Easter Recipe Roundup, a picture of my Cauliflower Cheese Casserole featured in the Calgary Herald’s April 9, 2014 Gastropost two-page spread, a visit from my parents and a new baby cousin. What will next week bring?
We hosted family for dinner on both Saturday and Sunday evenings. Since we are missing Easter next weekend (we will be in San Francisco), we prepared an Easter dinner on Sunday. The Glazed Ham with Gooseberry Cranberry Mustard Compote was a big hit! My cousin, who absolutely loves the traditional mustard ham sauce, even thought that this was delicious.
- 1 8-10 pound fully-cooked, bone-in smoked ham
- 2 cups gooseberries
- ½ cup white sugar
- 1 tablespoon water
- ½ cup thinly sliced onion
- 2 tablespoons whole grain mustard
- 1 teaspoon dried thyme
- ¼ teaspoon red chili flakes
- ⅓ cup dried cranberries
- 2 tablespoons dijon mustard
- 2 tablespoons brown sugar
- ½ cup of the compote
- Preheat oven to 350 degrees Fahrenheit.
- Combine the gooseberries, sugar and water in medium saucepan and bring to a boil. Reduce the heat to medium and simmer for five minutes until the gooseberries are broken down.
- Add the onion, whole grain mustard, thyme, red chili flakes and cranberries and simmer for 20 minutes on medium.
- Score the ham with a knife in a crosshatch pattern making the cuts about ½ inch apart. Put the ham, flat side down in a roasting pan.
- Mix the dijon mustard, brown sugar and ½ a cup of the compote together and spread on the ham, working the mixture into the groves.
- Add ½ cup of water to the pan and tent the ham with tinfoil.
- Roast for one hour.
- Increase the oven temperature to 375 degrees Fahrenheit and uncover the ham. Brush the ham with ¼ cup of the compote.
- Continue roasting for 45 minutes more, until the ham is golden brown.
- Transfer to a platter, slice, and serve with the Gooseberry and Cranberry Mustard Compote.