Red Ipocras Ham with Spiced Cranberry Apple Chutney
- 1 spiral-sliced ham
- 1 lb brown sugar
- 1 cup pineapple juice
- 2 cups Red Ipocras
- 12 ozs fresh cranberries
- 1 1/4 cups sugar
- 3/4 cup Johnson Estate Red Ipocras or water
- 1 large apple, chopped
- 1 tsp ground cinnamon
- 2 tsps ground ginger
- 1/4 tsp ground cloves
Preheat oven to 400ºF. Place ham fat side up in large roaster pack top and sides of ham with the whole pound of brown sugar, coat as thickly as possible. Roast uncovered until sugar melts about 20 minutes.
Mix together Red Ipocras and pineapple juice. When sugar has melted, pour 1 cup of wine mixture over ham. Return to oven. After one hour pour the second cup over ham return to oven.
After 1 hour, pour remaining mixture over ham. Baste ham every 20 minutes until meat thermometer reaches 160ºF.
In a saucepan, combine ingredients 5 through 11; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until the apple is tender and the mixture thickens. Cool completely. Store in refrigerator serve with ham, chicken, or over cream cheese or goat cheese and crackers.
