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Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney
- 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
Directions:View on Bon Appetit
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