PLOUGHMAN'S LUNCH

Ploughman's Lunch image

Provided by Ina Garten

Time 13m

Yield small or large, depending on size of the party

Number Of Ingredients 20

Fig or lemon leaves, for decoration
Chunk of good English Cheddar
Jar of Chutney
Baked Virginia Ham, thickly sliced, recipe follows
Crisp apples, cut up
Celery stalks with leaves, cut in half lengthwise
Bunch radish, sliced in half
Soft Hard-Boiled Eggs, recipe follows
Baby carrots
Loaf of crusty bread, thickly sliced
Unsalted butter, softened
One 14- to 16-pound fully cooked, spiral-cut smoked ham, on the bone
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice
6 extra large eggs
Kosher salt and freshly ground black pepper

Steps:

Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.
Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
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Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.