Spicy Ham with Pineapple Chutney and Roasted Vegetables

8
Medium
Dinner

Characteristics

Without gluten

Nutritional Facts Per Serving

320
Calories
18 g
Protein
29 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 320
  • Lipides 16 g
    • Saturated fat  305 g
  • Cholesterol 29 mg
  • Sodium  920 mg
  • Carbs 29 g
    • fiber  4 g
    • Sugar  21 g
  • Protein 18 g

Ingredients

  • 1 can (398 mL) Compliments Pineapple Slices in Pineapple Juice
  • 1/2 cup (125 mL) finely diced red onion
  • 1/4 cup (60 mL) finely diced red pepper
  • 2 tbsp (30 mL) raisins
  • 1/4 cup (60 mL) packed brown sugar
  • 1/4 cup (60 mL) apple cider vinegar
  • 1 tbsp (15 mL) minced fresh ginger
  • pinch each ground cinnamon, cloves and allspice
  • 1 spaghetti squash, halved and seeded (approx. 2 1/2 lb/1.25 kg)
  • 1/4 cup (60 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1 large head cauliflower, separated into large florets (approx.1.5 lb/750 g)
  • 1 tbsp (15 mL) finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/4 cup (60 mL) chopped toasted walnuts
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) chili powder
  • 1 tbsp (15 mL) paprika
  • 1 tsp (5 mL) ground coriander, pepper and brown sugar
  • 1/4 tsp (1 mL) each hot pepper flakes, cayenne and salt
  • 1 Sensations Hickory Smoked Honey Ham (approx. 8 lb/3.4 kg)

Method

  1. Arrange racks in the middle and lower third of oven. Preheat oven to 375ºF (190ºC). Stir together chili powder, paprika, coriander, pepper, brown sugar, red pepper flakes, cayenne and salt. Rub all over ham. Set ham in foil-lined roasting pan; place on middle rack. Loosely tent ham with foil. Bake 1 hr. 30 min. Remove foil. Brush packet of honey glaze (included with ham) over the ham. Continue baking, uncovered, 25 to 30 min. until glaze caramelizes and meat thermometer inserted into thickest part registers 160°F (71°C). 
  2. Meanwhile, after ham has baked 1 hr., brush cut-sides of squash with 1 tbsp (15 mL) oil and season with 1/4 tsp (1 mL) each salt and pepper. Place cut-side down on large parchment paper-lined baking sheet. Roast 1 hr. on lower rack until flesh is tender when pierced with a fork. When squash has been in oven for 30 min., toss cauliflower with 2 tbsp (30 mL) oil, thyme, garlic and remaining salt and pepper. Spread onto baking sheet with squash. Bake cauliflower 25 to 30 min., or until golden and tender. 
  3. Remove cooked squash from baking sheet. Using a fork, gently scrape out squash strands. Discard skin. Toss squash strands with walnuts, parsley and remaining oil. Keep warm.
  4. Meanwhile, drain pineapple slices, reserving juice; finely chop pineapple slices into 1/4-in. (5-mm) pieces. Set aside. Combine 1/2 cup (125 mL) water, reserved pineapple juice, onion, red pepper, raisins, brown sugar, apple cider vinegar, ginger, cinnamon, cloves and allspice in medium saucepan; bring to a boil. Reduce heat to medium-low. Stir in pineapple. Cook, stirring often, 30 to 40 min., until mixture thickens and most of the liquid has evaporated. Cool completely. Serve ham with roasted cauliflower, squash and chutney.

Tips:
  • Use leftover ham and chutney to make grilled cheese sandwiches with aged Cheddar cheese.
  • Substitute raisins in chutney with dried cranberries, apricots or mango. 
  • Serve leftover chutney on cheese and charcuterie boards.

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