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GLAZED HAM WITH SPICED PINEAPPLE RAISIN CHUTNEY = LE = Hot glazed ham, sliced and served with nicely spiced, pineapple and raisin rich chutney that you can make in advance. Ingredients 1 tbsp vegetable oil 1/2 cup finely diced onions 1 tbsp chopped fresh ginger large garlic clove, minced 1/2 medium ripe pineapple, peeled, cored & eut into small, 1/4 inch cubes 1/2 cup packed brown sugar 1/2 cup raisins 1/2 tsp ground cardamom or coriander 1/4 tsp ground cinnamon 1/8 tsp ground cayenne pepper 1/3 cup rice vinegar or cider vinegar 2 tbsp water 1/2 tsp salt, or to taste 2 tbsp chopped fresh mint, cilantro or parsley 107 to 8 1b) shank or butt portion ham 3tbsp honey 3tbsp Dijon mustard Method 1. Place oil in a medium pot set over medium-high heat. Add onions and cook 2 minutes. Mix in ginger and garlic and cook 1 minute more. Mix in pineapple, sugar, raisins, cardamom (or coriander), cinnamon, cayenne, vinegar, water and salt. Bring chutney to a gentle simmer (small bubbles should just break on the surface), lowering the heat as needed to maintain that gentle simmer. Simmer chutney, uncovered, until pineapple is quite tender and the mixture is thickened, but is stil a little wet, about 20 minutes. Remove chutney from heat, stir in mint (or cilantro or parsleÿ), and cool to room temperature. Transfer chutney to a tight sealing jar and refrigerate until needed. It will Keep several days. 2. Preheat oven to 325 F. Trim ham of any excess tough outer skin. Set ham, fatty side up, in shallow roasting pan. Score top of ham in a diamond pattern, making shallow cuts about 1 inch apart. Bake ham, uncovered, 80 minutes. 3. To make glaze, combine honey and mustard in a bowl. When ham has baked 80 minutes, brush with 1/3 of the glaze. Bake 10 minutes more. Brush with 1/3 more of the glaze and bake another 10 minutes. Now brush with remaining glaze and bake another 10 minutes, or until ham is piping hot, about 140 F {60 C) or above when tested in the very centre with an instant-read meat thermometer. Transfer ham to a cutting board, tent with foil, rest 15 minutes, and then slice and serve with the chutney.