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For a great Easter feast, let homemade chutney spotlight the ham


I enjoy cooked country ham as I do prosciutto – in super thin slices and as a flavoring nugget in many dishes.


These fully cooked hams take center stage at many holiday meals because they are lean, moist and relatively inexpensive per serving.


Most fully cooked hams simply require a low oven with something added to the pan to provide a moist environment.


I’m not a big fan of sweet glazes and pineapple slices covering up the delicious flavor of the smoked meat.


This triple cherry chutney boasts a bit of bourbon and mustard to counter the fruits’ sweet nature.


In a small saucepan, stir together cherries, preserves, bourbon, orange juice, mustard, pepper and salt.






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