APRICOT MUSTARD GLAZED HAM & APRICOT CHUTNEY

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).

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.

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.

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.