Spicy Ham with Pineapple Chutney & Roasted Vegetables
Prep Time
Serves
Cooking Mode
Spicy Ham:
1 tbsp chili powder
1 tbsp paprika
1 tsp ground coriander, pepper and brown sugar
¼ tsp each hot pepper flakes, cayenne and salt
1 Panache Hickory Smoked Honey Ham (approx. 8 lb/3.4 kg)
Roasted Vegetables:
1 spaghetti squash, halved and seeded (approx. 2 1/2 lb/1.25 kg)
¼ cup olive oil, divided
½ tsp each salt and pepper, divided
1 large head cauliflower, separated into large florets (approx.1.5 lb/750 g)
1 tbsp finely chopped fresh thyme
2 cloves garlic, minced
¼ cup chopped toasted walnuts
2 tbsp finely chopped fresh parsley
Pineapple Chutney:
1 can Compliments Pineapple Slices in Pineapple Juice
½ cup finely diced red onion
¼ cup finely diced red pepper
2 tbsp raisins
¼ cup packed brown sugar
¼ cup apple cider vinegar
1 tbsp minced fresh ginger
pinch each ground cinnamon, cloves and allspice
Spicy Ham:
1 tbsp chili powder
1 tbsp paprika
1 tsp ground coriander, pepper and brown sugar
¼ tsp each hot pepper flakes, cayenne and salt
1 Panache Hickory Smoked Honey Ham (approx. 8 lb/3.4 kg)
Roasted Vegetables:
1 spaghetti squash, halved and seeded (approx. 2 1/2 lb/1.25 kg)
¼ cup olive oil, divided
½ tsp each salt and pepper, divided
1 large head cauliflower, separated into large florets (approx.1.5 lb/750 g)
1 tbsp finely chopped fresh thyme
2 cloves garlic, minced
¼ cup chopped toasted walnuts
2 tbsp finely chopped fresh parsley
Pineapple Chutney:
1 can Compliments Pineapple Slices in Pineapple Juice
½ cup finely diced red onion
¼ cup finely diced red pepper
2 tbsp raisins
¼ cup packed brown sugar
¼ cup apple cider vinegar
1 tbsp minced fresh ginger
pinch each ground cinnamon, cloves and allspice
Directions
1Arrange racks in the middle and lower third of oven. Preheat oven to 375ºF (190ºC). Stir together chili powder, paprika, coriander, pepper, brown sugar, red pepper flakes, cayenne and salt. Rub all over ham. Set ham in foil-lined roasting pan; place on middle rack. Loosely tent ham with foil. Bake 1 hr. 30 min. Remove foil. Brush packet of honey glaze (included with ham) over the ham. Continue baking, uncovered, 25 to 30 min. until glaze caramelizes and meat thermometer inserted into thickest part registers 160°F (71°C).
2Meanwhile, after ham has baked 1 hr., brush cut-sides of squash with 1 tbsp (15 mL) oil and season with 1/4 tsp (1 mL) each salt and pepper. Place cut-side down on large parchment paper-lined baking sheet. Roast 1 hr. on lower rack until flesh is tender when pierced with a fork. When squash has been in oven for 30 min., toss cauliflower with 2 tbsp (30 mL) oil, thyme, garlic and remaining salt and pepper. Spread onto baking sheet with squash. Bake cauliflower 25 to 30 min., or until golden and tender.
3Remove cooked squash from baking sheet. Using a fork, gently scrape out squash strands. Discard skin. Toss squash strands with walnuts, parsley and remaining oil. Keep warm.
4Meanwhile, drain pineapple slices, reserving juice; finely chop pineapple slices into 1/4-in. (5-mm) pieces. Set aside. Combine 1/2 cup (125 mL) water, reserved pineapple juice, onion, red pepper, raisins, brown sugar, apple cider vinegar, ginger, cinnamon, cloves and allspice in medium saucepan; bring to a boil. Reduce heat to medium-low. Stir in pineapple. Cook, stirring often, 30 to 40 min., until mixture thickens and most of the liquid has evaporated. Cool completely. Serve ham with roasted cauliflower, squash and chutney.
Tips
1
Use leftover ham and chutney to make grilled cheese sandwiches with aged Cheddar cheese.
2
Substitute raisins in chutney with dried cranberries, apricots or mango.
3
Serve leftover chutney on cheese and charcuterie boards.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
