GREY POUPON-Glazed Ham with Pear Compote

Ingredients

• 1 Tbsp heinz apple cider vinegar 
• 1 tsp cornstarch 
• 0.3 cup currants dried
• 2  green onions sliced
• 0.5 tsp ground cloves 
• 4 lb spiral-cut ham smoked boneless fully cooked
• 0.5 cup grey poupon savory honey mustard 
• 0.5 cup pancake syrup 
• 32 oz pear in juice undrained canned
• 0.3 cup pasilla peppers red chopped

Equipment

• sauce pan
• oven
• roasting pan
• aluminum foil

Directions

1. Preheat oven to 325F.
2. Mix mustard, syrup and cloves; set aside.
3. Drain pears, reserving 2 Tbsp. of the juice. Finely chop pears; set aside.
4. Pour reserved 2 Tbsp. pear juice into medium saucepan. Stir in peppers, onions and currants; cook on medium heat until vegetables are crisp-tender, stirring frequently.
5. Add 1/3 cup of the mustard mixture and the chopped pears; cook 10 min., stirring occasionally.
6. Mix cornstarch and vinegar.
7. Add to pear mixture; mix well. Cook 2 to 3 min. or until mixture comes to boil and thickens, stirring constantly. Cover and refrigerate until ready to use.
8. Place ham in shallow roasting pan; cover with foil.
9. Bake 1 to 1-1/2 hours or until ham is heated through (140F), uncovering and brushing with the remaining mustard mixture after 45 min. Slice ham.
10. Serve topped with the pear chutney.