Berkshire Ham with Pineapple Glaze and Chutney
Servings 10-12
INGREDIENTS
1 cup water
½ cup light brown sugar
2 cups Pineapple Juice
1/4 cup Rum
1/4 cup molasses
1 Pineapple, Green, diced
1 Red Pepper, diced
2 Green Peppers, diced
¼ cup Olive Oil
2 cups Brown Sugar
1 cup White Vinegar
2 Cinnamon Sticks
3 Tbsp. Molasses
*Chutney can be prepared up to one week prior and kept in the refrigerator.
LET'S GET COOKING!
Ham:
Preheat oven to 325°F. Place ham in a large baking pan. Cover with aluminum foil and bake for 45 minutes. Prepare ham glaze while ham is in the oven.
Glaze:
In a small saucepan, simmer all ingredients of glaze until it reaches a slightly thick consistency. Let cool. Brush glaze over ham and bake for 15 additional minutes until caramelized. Slice and serve ham with pineapple chutney on the side.
Chutney:
Over medium temperature, heat the olive oil in a large saucepan.
Add diced onions and red and green peppers. Stir and cook until wilted.
Add diced pineapple and the rest of the ingredients. Slowly simmer for 30-35 minutes.
Let cool and serve with ham.
Chutney keeps up to one month in a sealed container in the refrigerator.