Peppered Ham with
Raspberry-Chipotle Sauce Glaze
- 1 (9- to 10-pound) cooked bone-in ham (rump half or shank
- 1 recipe Raspberry Sauce
- 1 tablespoon pink or 1/2 teaspoon black
peppercorns, coarsely cracked
- Fresh raspberries (optional)
- Fresh herb sprigs
- 1 1/2 cups seedless raspberry preserves
- 2 tablespoons white vinegar
- 2 or 3 whole chipotle peppers in adobo sauce, drained
- 3 cloves garlic, minced
- Ham: Heat oven to 325 degrees F.
- If necessary, score ham by making diagonal cuts in fat in a diamond pattern.
Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into
thickest portion of meat not touching bone. Bake ham until thermometer registers
130 degrees F. Allow 1 1/2 hours to 2 1/4 hours.
- Meanwhile, prepare Raspberry Sauce.
- Brush ham with some of the Raspberry Sauce. Bake 15 to 20 minutes more or
until thermometer registers 135 degrees F, brushing once or twice with additional
Raspberry Sauce. Remove from oven. Sprinkle with pink or black peppercorns.
Let stand 15 minutes. (Temperature of meat will rise 5 degrees during standing.)
- Carve ham. Reheat any remaining Raspberry Sauce; pass with ham. If desired,
garnish platter with fresh raspberries and sprigs of fresh herbs.
- Raspberry Sauce: In a medium saucepan stir together preserves, vinegar,
chipotles, and garlic. Bring just to boiling; reduce heat. Simmer, uncovered,
for 5 minutes.
Yield: 16 to 20 servings; about 1 3/4 cups Raspberry Sauce
Nutrition facts per serving with one serving of ham: 250 cal., 7 g total
fat (2 g sat. fat), 68 mg chol., 1,676 mg sodium, 15 g carbo., 0 g fiber, and 31
Daily Values: 2% vit. A, 1% vit. C, 1% calcium, and 8% iron