Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
Epicurious.com
Epicurious.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 3/4 cup red currant jelly
  • 6 tablespoons whole grain Dijon mustard
  • 1 1/2 teaspoons ground ginger
  • 1 9- pound fully cooked bone-in ham (shank or butt end)
  • 1 bunch watercress

Instructions

Comments

Log in or Register to write a comment.