Chutney Ham Salad Recipes

CHUTNEY HAM SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice.
• Arrange pineapple, ham and cheese onto each of four salad plates lined with crisp salad greens.
• For dressing, combine sour cream, reserved pineapple juice and chutney.
• Spoon dressing over each salad to serve.

FRESH HAM WITH MANGO CHUTNEY GLAZE

Steps:

• Remove ham from refrigerator and allot to come to room temperature (30 minutes or so). Preheat oven to 450°F Score ham cutting through the skin only, leaving fat intact. Season ham with salt and pepper. Place ham, cut side down, in roasting pan. Roast 20 minutes.
• Meanwhile, puree mango chutney, broth and hot sauce in a blender or food processor to make glaze.
• Reduce temperature on oven to 325°F Remove ham from oven and scatter garlic and onions into the pan. Baste ham with some of the glaze. Cover ham with parchment paper and then foil. Bake 3 1/2 hours to 4 1/2 hours, basting occasionally with glaze and pan juices.
• Place potatoes around ham in pan about 45 minutes before it is done; toss to coat. Ham is done when it reaches an internal temperature of 160°F Let rest 20 to 30 minutes before carving. Strain juices and pass with ham.

HAM AND CHUTNEY SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread each of four bread slices with one-and-a-half tablespoons of mustard and spread each of the remaining slices with one tablespoon of mayonnaise.
• Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with one tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal.