Update traditional Easter ham by basting
it with a raspberry sauce flavored with chipotle peppers.
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 degree F oven until
the thermometer registers 130 degrees 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 degrees 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 degrees 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.
Nutritional facts per serving: calories:
250, total fat: 7g, saturated fat: 2g, cholesterol: 68mg, sodium:
1676mg, carbohydrate: 15g, fiber: 0g, protein: 31g
Recipe 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. © Copyright 2003 Meredith Corporation. All Rights Reserved.
