Ham With Chutney

Ingredients
1 semi-boneless fully cooked ham half (6–8 lbs)
aluminum foil
1 (16-ounce) can whole cranberry sauce
1/2 cup dried tropical fruit bits (mango, pineapple, papaya)
1/4 cup cream sherry
2 tablespoons brown sugar
2 tablespoons balsamic vinegar

Steps
1. Preheat oven to 325°F. Remove all packaging and wrap ham in foil; place in shallow baking pan. Bake about 20 minutes per pound or just until internal temperature at center of ham is at least 130°F. Use meat thermometer to accurately ensure doneness. Remove ham from oven and let stand 10–20 minutes before slicing (temperature will rise during stand time to 140°F).
2. While ham stands, combine remaining ingredients in medium saucepan until blended; bring to boil on medium-high. Boil chutney 2 minutes.
3. Reduce heat to low; simmer 10–12 minutes, stirring occasionally, or until sauce thickens and fruit softens. Slice ham and serve with chutney. (Ham makes 12–16 servings; chutney makes 2 cups.)


(recipe courtesy of Publix apron's simple meals)