Smoked Ham with Cranberry Chutney
4 pounds boneless, fully cooked extra lean ham (4 to 6 pounds)
1 15-ounce can whole-berry cranberry sauce
1 8 1/4-ounce can crushed pineapple – drained
1 5-ounce bottle prepared horseradish
Place ham in shallow baking pan. Bake, uncovered, in a 325ÂºF oven for 1 to 1-1/2 hours, or until meat thermometer registers 140ÂºF. 2. Remove from oven, slice thinly to serve.
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 (makes 3-1/2 cups). Serve chutney alongside ham.
“Avoid turkey trauma - serve Thanksgiving ham with the traditional taste of cranberries.”