Fruit Chutney For Ham Recipes

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SLOW-COOKER HAM WITH FRUIT CHUTNEY

Tangy fruits cover this ham while slow cooking melds the flavors into a delicious change from the more traditional pineapple glaze.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h5m

Yield 8

Number Of Ingredients 6



Slow-Cooker Ham with Fruit Chutney image

Steps:

  • Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham.
  • Cover and cook on low heat setting 6 to 8 hours.Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 365, Carbohydrate 28 g, Cholesterol 85 mg, Fiber 2 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 2200 mg

1 (3 pounds) fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars (6 ounces each) jerk seasoning sauce or fruit chutney (1 1/2 cups)
1 cup diced dried fruit and raisin mixture
1 cup frozen small whole onions
1 tablespoon balsamic vinegar

CROCK POT HAM WITH FRUIT CHUTNEY

I believe this is orginally a General Mills recipe. You can use jerk seasoning sauce in place of the fruit chutney if you choose.

Provided by Sassy in da South

Categories     Ham

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 6



Crock Pot Ham With Fruit Chutney image

Steps:

  • Place ham in 3 1/2- to 4-quart crockpot.
  • Sprinkle with pepper.
  • Mix remaining ingredients; pour over ham.
  • Cover and cook on low heat setting 6 to 8 hours.

Nutrition Facts : Calories 563, Fat 26.6, SaturatedFat 8.8, Cholesterol 156.2, Sodium 3932.3, Carbohydrate 29.2, Fiber 3.5, Sugar 1.4, Protein 53.8

1 (3 lb) fully cooked boneless smoked ham
1/4 teaspoon pepper
2 (6 ounce) jars fruit chutney
1 cup dried fruit, diced (I use packaged trail mixture)
1 cup frozen small whole onions
1 tablespoon balsamic vinegar

FRUIT CHUTNEY

An untested fresh-fruit version of South African chutney. Chutney is best served as a condiment over meat and fish. (Posted for Zaar World Tour 2011)

Provided by strawberrybird

Categories     South African

Time 50m

Yield 3 cups

Number Of Ingredients 12



Fruit Chutney image

Steps:

  • Add all ingredients to heavy bottomed saucepan and heat over low, stirring constantly, until the sugar has dissolved.
  • Turn the heat to low. Simmer 20 minutes or until the fruit is cooked and thick. Check periodically to see if more liquid is needed.
  • If time allows, use proper methods (check with your local cooperative extension office) to can the chutney and let sit for 6-8 weeks.
  • Otherwise, cool and dig in!

2 cups brown sugar
2 cups diced pears
1/2 cup dried apricot
1 cup dates, chopped
1 cup diced apple
1/2 cup golden raisin
1/2 cup water water
1 garlic clove, crushed
1/2 cup cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon grated ginger

CRANBERRY CHUTNEY FOR HAM

Make and share this Cranberry Chutney for Ham recipe from Food.com.

Provided by Lorac

Categories     Chutneys

Time 5m

Yield 16 serving(s)

Number Of Ingredients 3



Cranberry Chutney for Ham image

Steps:

  • Combine and chill.

Nutrition Facts : Calories 56.5, Fat 0.1, Sodium 36.5, Carbohydrate 14.5, Fiber 0.7, Sugar 13.7, Protein 0.2

1 (16 ounce) can whole berry cranberry sauce
1 (8 1/2 ounce) can crushed pineapple, drained
1 (5 ounce) bottle prepared horseradish

STONE-FRUIT CHUTNEY

Provided by Mark Bittman

Categories     condiments

Time 40m

Number Of Ingredients 9



Stone-Fruit Chutney image

Steps:

  • Combine fruit, brown sugar and water in a skillet and bring to a boil.
  • Reduce heat and simmer until just tender, about 15 minutes, stirring occasionally.
  • Add orange juice and ginger, curry powder and a pinch of ground cloves. Simmer, reducing mixture to desired thickness.
  • Partly cool, then stir in raisins and toasted nuts (like macadamia), and serve.

1/4 cup brown sugar
1 1/2 pounds chopped stone fruit (peaches, nectarines, plums, cherries or apricots, for example)
1/2 cup water
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 pinch ground cloves
1/4 cup raisins
1/4 cup toasted nuts (like macadamia)
Orange juice to taste

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