Raspberry-Pepper Glazed Ham
1 9- to 10-pound cooked bone-in spiral-cut ham
1-1/2 cups seedless raspberry preserves
2 tablespoons white vinegar
2 or 3 canned whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced
1 tablespoon pink or black peppercorns, coarsely cracked
Fresh raspberries and fresh herb sprigs (optional)
Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of the meat but not touching bone. Bake in a 325° F. oven until the thermometer registers 130° F. Allow 1-1/2 to 2-1/4 hours.
Meanwhile, in a saucepan, stir together raspberry preserves, vinegar, chipotle peppers, and garlic. Bring just to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
Brush ham with some of the sauce. Bake for 15 to 20 minutes more or until the thermometer registers 135° F. brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns. Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 ° F. during standing.)
To serve, carve the ham. Reheat remaining sauce and pass with ham. Garnish with raspberries and herbs, if desired.
Makes 16 to 20 servings.
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