 | | Directions | - Prepare ham according to package directions, uncovering and brushing with glaze the last 30 minutes of the baking time.
- Glaze: Mix apple butter and 1 cup juice concentrate in small bowl until well blended.
- Apple-Ginger Compote: Melt butter in medium saucepan over low heat. Add onions and ginger; cook 5 minutes, or until onions are tender, stirring frequently. Stir in brown sugar. Increase heat to medium. Add apples; cook and stir 8 minutes, or until apples are lightly browned and tender. Stir in vinegar; cook 1 minute. Add currants, 1/4 cup juice concentrate and the red pepper; mix well. Remove from heat; set aside.
- Transfer ham to cutting board. Let stand 10 minutes. Carve ham into 1/4-inch-thick slices. Serve with the Apple-Ginger Compote.
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| Ingredients | | - |  | 1 Cook's® Bone-in Butt or Shank Portion Ham |
| - | | Glaze |
| - | | 1/3 cup spiced apple butter |
| - | | 1 cup frozen apple juice concentrate, thawed |
| - | | Apple-Ginger Compote |
| - | | 1/4 cup butter |
| - | | 1/2 cup finely chopped red onion |
| - | | 1/4 cup minced fresh ginger |
| - | | 2 tablespoons brown sugar |
| - | | 4 Granny Smith apples, peeled, chopped (about 6 cups) |
| - | | 2 tablespoons cider vinegar |
| - | | 1/2 cup currants |
| - | | 1/4 cup frozen apple juice concentrate, thawed |
| - | | dash ground red pepper |
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