Baked Ham With Mustard-Red Currant Glaze And Rhubarb Chutney

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
923
FAT
143%
CHOL
145%
SOD
453%

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Ingredients for 8 servings

3/4 cup red currant jelly

6 tablespoons whole grain Dijon mustard

1 1/2 teaspoons ground ginger

1 9-pound fully cooked bone-in ham (shank or butt end)

1 bunch watercress

Rhubarb Chutney

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