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Plum & Chutney Glazed Ham

 Plum & Chutney Glazed Ham
I first saw this ham in a magazine more than 30 years ago and knew I had to serve it for Easter dinner. Over the years, I've tweaked it here and there to make it my own.—Arletta Slocum, Venice, Florida
15 ServingsPrep: 10 min. Bake: 2-1/2 hours


  • 1 bone-in fully cooked spiral-sliced ham (7 to 9 pounds)
  • 1 cup plum jam
  • 1/2 cup mango chutney
  • 2 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 2 teaspoons white wine vinegar
  • 1 teaspoon hot pepper sauce
  • 1 cup packed brown sugar


  • Place ham on a rack in a shallow roasting pan. Bake at 325° for 2
  • hours.
  • In a small saucepan, combine the jam, chutney, mustard, garlic,
  • vinegar and pepper sauce. Cook and stir over medium heat until jam
  • and chutney are melted; brush over ham. Press brown sugar onto ham.
  • Bake 30-60 minutes longer or until a meat thermometer reads 140°.
  • Yield: 15 servings.
Nutritional Facts: 6 ounces ham equals 402 calories, 5 g fat (1 g saturated fat), 47 mg cholesterol, 2,052 mg sodium, 52 g carbohydrate, trace fiber, 38 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a

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Plum & Chutney Glazed Ham (continued)

Wine (continued)
medium-bodied white wine such as Riesling or Gewürtztraminer