Raspberry-Pepper Glazed Ham
Update traditional ham by basting it with a raspberry sauce flavored with chipotle peppers.
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 (160°C) oven until the thermometer registers 130°F (55°C). 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 (approximately 55°C), 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 degrees Fahrenheit 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.
Nutritional Information Per Serving (1/16 of recipe): calories: 250, total fat: 7g, saturated fat: 2g, cholesterol: 68mg, sodium: 1676mg, carbohydrate: 15g, fiber: 0g, protein: 31g.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.