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APRICOT MUSTARD GLAZED HAM & APRICOT CHUTNEY

March 28, 2020 by Lovoni +

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My first Easter living abroad was a strange one. Easter in Australia (my homeland) consisted of hot-cross buns, copious amounts of hot tea & seafood. Not in Canada. In Canada & America – now my home, it’s ham. Four months of living in Canada & I wasn’t aware of this ‘rule’. I soon learnt. Apricot Mustard Glazed Ham & Apricot Chutney is lovely served at Easter but seriously, also serve it other times of the year. Mix up a piquant sweet glaze of apricot juice, cider vinegar, maple & mustard to slather over the ham as it cooks. Carve sticky slices & serve with apricot & mustard chutney you made a day or two in advance (because chutneys are so much nicer made ahead of time so the flavors develop).

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APRICOT MUSTARD GLAZED HAM & APRICOT CHUTNEY
APRICOT MUSTARD GLAZED HAM & APRICOT CHUTNEY

A chutney is one of the easiest things to make. Generally, all ingredients are added to a saucepan & it’s cooked until it’s thickened – about 15 minutes give or take. Spoon it into jars, seal them up & pop into the fridge until ready for serving. Homemade chutney can elevate a meal, whether it’s a ham at Easter, roasted pork, grilled steak, curried veggies or a pan-fried chicken breast. If you’ve never made chutney it’s time. Here are some of my most popular on Fresh Hunger:

  • Roasted Balsamic Cherry Chutney
  • Port Cranberry Chutney
  • Pineapple Chutney
  • Fig & Tomato Chutney
  • Cranberry Apple Chutney

All good no matter what the time of year.

  • APRICOT MUSTARD GLAZED HAM & APRICOT CHUTNEY

But back to my Easter story. So, four months living in Alberta, Canada & now it’s Easter – my favorite holiday. My Canadian partner had asked his family over for Easter. I set the table with tulips & spring colors & made an Italian-inspired meal. I made everything from scratch, including the pasta. I was criticized by his mother for having tulips on the table & for the Italian meal I’d spent two days preparing. Because apparently ham is the only acceptable meal that should be served at Easter. I was young, I was with people I barely knew, I’d spent my hard-earned money on what I thought was a lovely meal, I wasn’t even close to settling in, in my new country & I was missing my family. I was crushed. I now serve whatever the fuck I feel like for Easter & I can’t help but think of that time. Not with any malice or regret, just amazement that someone could be so nasty. There’s enough bloody rules in this world without relegating them to food.

APRICOT GLAZED HAM WITH APRICOT CHUTNEY

For many of us this year Easter will be a small gathering. This will mean there’ll be leftovers; often the best part, especially in soup:

  • Hearty Ham & Lentil Soup
  • Heart Ham, Bean & Veggie Soup

In the pics the ham looks dark, but it wasn’t, it was beautifully glazed & glistening. Sticky & delicious. Whether you’re making this at Easter or any time of year, it’s good. When the weather gets warmer & we’re outside doing picnics in the backyard because we can’t go anywhere, Apricot Mustard Glazed Ham & Apricot Chutney would be perfect served with a salad & fresh bread. Stay safe my friends. Keeping cooking – recipes are the only things we should be sharing right now. And kindness, always kindness. Toodles, Lovoni xo

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APRICOT GLAZED HAM WITH APRICOT CHUTNEY

The Apricot Chutney is best made a day or two ahead & stored in a sealed container in the fridge. I prefer ham cold so I like to make the ham a day ahead of serving too. If you prefer it warm, either reheat it or make it on the day of serving.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Servings: 12
Author: Lovoni

Ingredients

US Customary – Metric
APRICOT CHUTNEY
  • 2 x 15 oz can apricots in light juice, not drained
  • 1/2 cup granulated sugar
  • 1/2 cup sherry or apple cider vinegar
  • 2 tablespoons grainy mustard
  • 1/2 teaspoon salt
APRICOT GLAZED
  • reserved juice from apricots
  • 3 tablespoons grainy mustard
  • 3 tablespoons maple or honey
  • 2 tablespoons sherry or apple cider vinegar
  • 8 lb fully cooked ham on the bone

Instructions

To make the chutney:

  • Drain the juice from one can of apricots into a medium saucepan. Drain the other can of apricots, reserving the juice for the ham glaze. Chop the apricots & add to the saucepan.
  • Add the sugar, vinegar, mustard & salt. Stir over medium heat until the sugar is dissolved. Bring to a gentle boil. Boil, uncovered, for 15 to 18 minutes until thickened & you can see the bottom of the pan when you stir the chutney. The chutney will thicken further on cooling. Scrape into a jar or container & seal. Keep refrigerated. Chutney will keep for 1 month in the fridge. Makes about 2 cups.

To make the ham:

  • Preheat the oven to 325°F (160°C). Line a roasting pan with a large sheet, or two of foil so it comes up, over the sides of the pan.
  • Combine the reserved juice from the apricots, mustard, maple & vinegar in a small bowl.
  • Place the ham on a large sheet of foil in a roasting pan. Remove any thick rind & score the fat.
  • Baste the ham all over with some of the glaze. Bake, uncovered, basting with the glaze every 15 minutes, until the glaze is all used & the ham is sticky & glazed, about 1 1/2 hours. Use the glaze in the roasting pan to continue to baste the ham as it cools. Place the ham & the foil in a large, shallow dish using the foil to cover the sides & top of the ham. Add another piece of foil to cover the top if necessary. Store in the fridge or serve warm.
  • Remove from the foil & place the ham on a cutting board before carving. Carve slices of ham & serve with the apricot chutney.
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Filed Under: Bacon & Pork, Entertaining, featured, Holidays Tagged With: apricot chutney, easter ham, glazed ham

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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Last year was a fucker, this year I’m taking care of me. We are nothing without our health. 
Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
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Have to add these #noodles were inspired by @marionskitchen ‘s cookbook ‘Always Delicious’. Check it out there’s some great recipes in it & her other two cookbooks. 
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Grab the link: https://freshhunger.com/2023/01/10/30-minute-creamy-chicken-chili/
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#chili #chilirecipe #whitebeans #whitebean #freshhunger #foodstylist #foodstyling #foodblogger #foodstylingandphotography #rotisserie #leftovers #freshhunger #lovoni
Our darling mum passed away last year. I hear her Our darling mum passed away last year. I hear her voice every day offering support & advice. One of my favourites is this simple ‘start how you want to finish’ advice. It was told to her when she decided she’d take care of her mum, my nan, at home when she became very ill & needed around the clock care. 
As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
Last year was a fucker, this year I’m taking care of me. We are nothing without our health. 
Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
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Pear & Ricotta Cake: it’s gluten-free with a bea Pear & Ricotta Cake: it’s gluten-free with a beautiful moist crumb, seasonal & festive. Serve it with a dollop of clotted cream & call it done! Add this dessert-like cake to your holiday menu. Click link in profile for the recipe. L xo

https://freshhunger.com/2022/12/06/pear-ricotta-cake/
.
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.
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.
#glutenfree #glutenfreerecipes #ricotta #pears #uspears #photooftheday #freshhunger #lovoni #foodstylist #foodstyling #foodstylingandphotography #foodphotography #foodphotographer
Sticky Curry Mango Shrimp - sweet, sticky & ready Sticky Curry Mango Shrimp - sweet, sticky & ready in a jiff. Freshhunger.com for the recipe. 

https://freshhunger.com/2022/12/06/sticky-curry-mango-shrimp/
.
.
.
#freshhunger #lovoni #foodstylist #foodstylingandphotography #recipedeveloper #nutritionist #shrimp #shrimprecipes #seafood #mango
Hoisin Beef Noodles. I mean, who doesn’t like a Hoisin Beef Noodles. I mean, who doesn’t like a midweek quickie!? These noodles are sticky, with a touch of sweetness, a little heat (add more heat if you’re like me & love things spicy) and take but mere minutes to cook. Head to freshhunger.com for the full recipe. I’ll also add it in comments below. 
https://freshhunger.com/2023/01/17/hoisin-beef-noodles/
Enjoy! L xo
Have to add these #noodles were inspired by @marionskitchen ‘s cookbook ‘Always Delicious’. Check it out there’s some great recipes in it & her other two cookbooks. 
.
.
.
.
#freshhunger #eggnoodles #hoisin #slurping #foodstylist #foodstylingandphotography #lovoni #nutritionistapproved #eatyourveggies #5aday
30-Minute Creamy Chicken Chili - as the name sugge 30-Minute Creamy Chicken Chili - as the name suggests, this is comes together quickly & is perfect for using up leftover rotisserie or homemade roasted chicken. Wholesome & warming, freezes well. Perfect for a portable lunch or dinner served with a crisp green salad. 
Grab the link: https://freshhunger.com/2023/01/10/30-minute-creamy-chicken-chili/
.
.
.
#chili #chilirecipe #whitebeans #whitebean #freshhunger #foodstylist #foodstyling #foodblogger #foodstylingandphotography #rotisserie #leftovers #freshhunger #lovoni
Our darling mum passed away last year. I hear her Our darling mum passed away last year. I hear her voice every day offering support & advice. One of my favourites is this simple ‘start how you want to finish’ advice. It was told to her when she decided she’d take care of her mum, my nan, at home when she became very ill & needed around the clock care. 
As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
Last year was a fucker, this year I’m taking care of me. We are nothing without our health. 
Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
.
.
.
#freshhunger #lovoni #quotestoliveby #quotesdaily #2023goals #2023planner #newyeargoals
Brie Apple Cherry & Almond Tarts - grab the recipe Brie Apple Cherry & Almond Tarts - grab the recipe for these delicious bites on freshhunger.com
.
.
.
.
#freshhunger #lovoni #brietarts #christmasappetizers #pastry #pastrylove #brie #bakedbrie #foodstylist #foodstyling #foodstylingandphotography #foodphotography
Pear & Ricotta Cake: it’s gluten-free with a bea Pear & Ricotta Cake: it’s gluten-free with a beautiful moist crumb, seasonal & festive. Serve it with a dollop of clotted cream & call it done! Add this dessert-like cake to your holiday menu. Click link in profile for the recipe. L xo

https://freshhunger.com/2022/12/06/pear-ricotta-cake/
.
.
.
.
.
.
#glutenfree #glutenfreerecipes #ricotta #pears #uspears #photooftheday #freshhunger #lovoni #foodstylist #foodstyling #foodstylingandphotography #foodphotography #foodphotographer

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