Recipe by Chef Decadent1
This looks like a nice tasty glaze for your ham. I like the ideal of the CHIPOLTE peppers. I haven't tried this one yet but it sounds SOOOO good I needed to save it! Hope you enjoy! Compliments of BHG
- 10 lbs cooked ham
- 1 1⁄2 cups raspberry preserves
- 2 tablespoons white vinegar
- 3 chipotle peppers
- 3 garlic cloves
- 1 tablespoon black peppercorns
Directions See How It's Made
- Place 10 lb cooked 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 degree . Allow 1-1/2 to 2-1/4 hours.
- Meanwhile, in a saucepan, stir together seedless raspberry preserves, vinegar, minced garlic,chipolte peppers (these are taken from a can and they are called canned whole chipolte pepper in adobo sauce, you will use 3 of these peppers after they have been drained and chopped).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 degree F, brushing once or twice with additional sauce. Remove from oven. Sprinkle with peppercorns (cracked). Cover ham with foil and let stand for 15 minutes. (Temperature of the meat will rise 5 degree 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. Decorate your serving dish with fresh raspberries and fresh herbs if your like!