Anonymous 3-25-2005

1/2 cup Dijon mustard

1/2 cup maple-flavored syrup

1/2 teaspoon ground cloves

1/3 cup chopped red bell pepper

1/3 cup water or apple juice

1/4 cup sliced green onions

1/4 cup dried currants

4 large apples (Golden Delicious or Fuji), peeled, cored and chopped

1 (6 pounds) bone-in fully cooked ham

Blend mustard, syrup and cloves in small bowl; set aside. Heat red pepper, water or juice, green onions and currants in

large saucepan to boil. Reduce heat to low; simmer for 3

to 4 minutes. Add 1/3 cup mustard mixture and apples; cook

and stir 5 to 10 minutes or until apples are just tender.

Refrigerate at least 1 hour or until serving time. Place ham in shallow roasting pan; cover with

foil. Bake at 325 degrees for 11/2 to 2 hours or until

meat thermometer inserted into the thickest part of ham

reads 160 degrees. During the last half hour of baking, remove foil and brush ham generously with remaining mustard

mixture. Serve ham with apple chutney. Makes 12 to 18

servings.