Name: Smoked Ham with Cranberry Chutney
Prep time: 15 min
Cook time: 90 min
Yield: 16 people
Ingredients: 4-6 pounds Indiana Kitchen boneless ham (fully-cooked); 1 16-oz can whole berry cranberry sauce; 1 8 1/4-oz can crushed pineapple (drained); 1 5-oz bottle horseradish

Look no further for a new twist on ham! This is sure to delight your dinner guests, and, if you’re lucky enough, leave you with delicious leftovers.

Smoked Ham with Cranberry Chutney

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Smoked Ham with Cranberry Chutney

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Servings	Prep Time
16 people	15 minutes

Cook Time

90 minutes

Ingredients

4-6 pounds Indiana Kitchen boneless ham fully-cooked
1 16-oz can whole berry cranberry sauce
1 8 1/4-oz can crushed pineapple drained
1 5-oz bottle horseradish

Servings: people

Instructions

Place Indiana Kitchen ham in shallow roasting pan. Roast, uncovered, in a 325 degree F. oven for 1 to 1 1/2 hours (about 15-18 minutes per pound), or until meat thermometer registers 140 degrees F. Remove from oven, slice thinly to serve.
Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving. Serve chutney alongside ham.

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Glazed Ham with Pineapple-Raisin Sauce

Servings	Prep Time
18 people	15 minutes

Cook Time

120 minutes

Servings	Prep Time
18 people	15 minutes

Cook Time

120 minutes

Glazed Ham with Pineapple-Raisin Sauce

Servings	Prep Time
18 people	15 minutes

Cook Time

120 minutes

Servings	Prep Time
18 people	15 minutes

Cook Time

120 minutes

Ingredients

5 pounds Indiana Kitchen boneless ham fully-cooked
1 6-oz can frozen pineapple-orange juice concentrated
3 tablespoons maple syrup
3 tablespoons white balsamic vinegar
1/4 teaspoons dried thyme leaves crushed
1/3 cup onion finely chopped
1 tablespoon butter
3/4 cup golden raisins
1/4 cup maple syrup
1/2 teaspoon dry mustard
1/4 cup white balsamic vinegar
4 teaspoons cornstarch

Servings: people

Instructions

Heat oven to 325 degrees F. Place Indiana Kitchen ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/4 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F. (about 15-18 minutes per pound.)
In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low, simmer uncovered, for 5-10 minutes or until slightly thickened, stirring occasionally.
Baste Indiana Kitchen ham with glaze the last 15-20 minutes of baking. Remove ham from oven, slice and serve with Pineapple-Raisin Sauce.
In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.