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Smoked ham with cranberry chutney

 3 ratings

Prep Time:10 mins

Cooking Time:90 mins

Serves:24 Adults


Smoked ham with cranberry chutney

In case the last morsel is not picked clean from the plate, be sure to store leftover ham in a secure container and place on the middle shelf of the fridge.


  • 1 fully cooked smoked ham – around 1.5kg / 3½lb
  • 1 x 450g / 16oz. can of whole berry cranberry sauce
  • 1 x 225g / 8oz. can of crushed pineapple, unsweetened, drained
  • 1 x 140g / 5oz. bottle of prepared horseradish


  1. Pre-heat oven to 180°C / 350°F / Gas Mark 4 and place the ham in a shallow baking pan
  2. Combine the cranberry sauce, crushed pineapple and horseradish in a mixing bowl
  3. Using a pastry brush, spread between ¼ to ½ of the mixture over the ham, depending on your preference - make sure that any chutney you plan to use later does not come in to contact with the pastry brush or any other raw meats
  4. Bake uncovered in an oven for 1 to 1½ hours
  5. Remove from the oven and slice thinly to serve

What you will need

  • Baking tray
  • Mixing bowl
  • Pastry brush
  • Wooden spoon

Serving suggestions

Serve with some of the remaining chutney

"Remember to wash your hands after handling raw meat"

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