• 20servings
  • 110minutes
  • 160calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, P
MineralsSilicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup GREY POUPON Savory Honey Mustard

  2. 1/2 cup maple-flavored or pancake syrup

  3. 1/2 tsp. ground cloves

  4. 2 cans (16 oz. each) pear slices in juice, undrained

  5. 1/3 cup chopped red pepper s

  6. 2 green onion s, sliced

  7. 1/4 cup dried currants

  8. 1 tsp. cornstarch

  9. 1 Tbsp. cider vinegar

  10. 1 fully cooked spiral-cut boneless smoked ham (4 lb.)

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 325°F. Mix mustard, syrup and cloves; set aside. Drain pears, reserving 2 Tbsp. of the juice. Finely chop pears; set aside.

  2. POUR reserved 2 Tbsp. pear juice into medium saucepan. Stir in peppers, onions and currants; cook on medium heat until vegetables are crisp-tender, stirring frequently. Add 1/3 cup of the mustard mixture and the chopped pears; cook 10 min., stirring occasionally. Mix cornstarch and vinegar. Add to pear mixture; mix well. Cook 2 to 3 min. or until mixture comes to boil and thickens, stirring constantly. Cover and refrigerate until ready to use. Place ham in shallow roasting pan; cover with foil.

  3. BAKE 1 to 1-1/2 hours or until ham is heated through (140°F), uncovering and brushing with the remaining mustard mixture after 45 min. Slice ham. Serve topped with the pear chutney.


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