Glazed Ham with Gooseberry and Cranberry Mustard Compote

Glazed Ham with Gooseberry and Cranberry Mustard Compote

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?

Gastropost - Calgary Herald April 9, 2014Cauliflower Cheese Casserole in Gastropost - Calgary Herald April 9, 2014

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.

Glazed Ham with Gooseberry and Cranberry Mustard Compote

Glazed Ham with Gooseberry Cranberry Mustard Compote
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 10-12
Ingredients
  • 1 8-10 pound fully-cooked, bone-in smoked ham
    Compote:
  • 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
    Glaze:
  • 2 tablespoons dijon mustard
  • 2 tablespoons brown sugar
  • ½ cup of the compote
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. 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.
  3. Add the onion, whole grain mustard, thyme, red chili flakes and cranberries and simmer for 20 minutes on medium.
  4. 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.
  5. 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.
  6. Add ½ cup of water to the pan and tent the ham with tinfoil.
  7. Roast for one hour.
  8. Increase the oven temperature to 375 degrees Fahrenheit and uncover the ham. Brush the ham with ¼ cup of the compote.
  9. Continue roasting for 45 minutes more, until the ham is golden brown.
  10. Transfer to a platter, slice, and serve with the Gooseberry and Cranberry Mustard Compote.
Notes
The Gooseberry and Cranberry Mustard Compote can be served warm or cold, depending on your personal preference.

Glazed Ham with Gooseberry and Cranberry Mustard Compote - perfect for Easter dinner.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: