Peppered Ham with
Raspberry-Chipotle Sauce Glaze
- 1 1/2 cups seedless raspberry preserves
- 2 tablespoons white vinegar
- 2 or 3 whole chipotle peppers in adobo sauce, drained and chopped
- 3 cloves garlic, minced
- 1 (9- to 10-pound) cooked bone-in ham (rump half or shank portion)
- 1 recipe Raspberry Sauce
- 1 tablespoon pink or 1/2 teaspoon black peppercorns, coarsely cracked
- Fresh raspberries (optional)
- Fresh herb sprigs (optional)
- Raspberry Sauce: In a medium saucepan stir together preserves, vinegar, chipotles,
and garlic. Bring just to boiling; reduce heat. Simmer, uncovered,
for 5 minutes.
- 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.
- Brush ham with some of the Raspberry Sauce.
- Bake for 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 for 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.
Makes 16 to 20 servings; about 1 3/4 cups 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 g pro. Daily Values: 2% vit.
A, 1% vit. C, 1% calcium, and 8% iron