- 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.
|-||1 Cook'sÂ® Bone-in Butt or Shank Portion Ham|
|-||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|