Make your favorite corn pudding recipe and steamed asparagus with butter and
lemon to serve with this ham.
6 to 8 pound fully-cooked bone-in ham
1/3 cup agave nectar, preferably dark, or honey
2 teaspoons smoked paprika
2 pounds strawberries, hulled and halved lengthwise (about 6 cups)
2/3 cup sugar
2 canned chipotle chiles in adobo sauce, or more to taste
2 teaspoons adobo sauce (from chiles), or more to taste
1 tablespoon fresh lemon juice
2 teaspoons fresh sage or 1 teaspoon dried, minced
Heat oven to 325 degrees F. Position the rack in the lower third of the
Line the bottom of a shallow roasting pan bottom with aluminum foil.
Score a diamond pattern into the ham, about 1/3 inch deep. Place the ham,
flat side down, in the pan. Bake until the internal temperature reaches 140
degrees F, on a meat thermometer, 15 to 18 minutes per pound.
Remove from oven and increase the heat to 400 degrees F.
In a small bowl, mix the agave and smoked paprika. Brush over the ham (not
on the flat side), return to the oven, and bake until glazed, about 10 minutes.
Remove from oven, transfer to a cutting board, and let rest 10 minutes.
For Strawberry-Chipotle Sauce: In a large nonreactive saucepan, mix strawberries
and sugar. Cook over medium heat, stirring occasionally, until strawberries
give off their juices, about 3 minutes. Using a potato masher or a large slotted
spoon, crush strawberries in the saucepan to make a chunky sauce. Stir in chipotle,
adobo sauce, and lemon juice. Simmer, stirring occasionally, until slightly
thickened, about 5 minutes.
Stir in sage. Transfer to a medium bowl placed in a larger bowl of iced
water. Let sauce stand, stirring occasionally, until chilled.
In a blender, pulse the sauce until coarsely pureed. Cover and refrigerate
until ready to serve. (The sauce can be made up to 2 days ahead.)