Johnny Jalapeno's Round-Em up Dipping Sauce (And Ham Glaze)

This thick, chutney-like sauce goes great brushed on roast chicken, grilled ribs, or shishkabobs. Great to serve centered in a deli meat platter. Decorating a baked ham with pineapple slices and cherries is nice, but if you want something different with a little kick to it, then this is the recipe for you.

• Ready In: 30 mins
• Yields: 2 cups

Ingredients

• 1⁄4 cup water
• 1  tablespoon cornstarch
• 8  ounces crushed pineapple, juice and all
• 1⁄2 cup maraschino cherry (plus 2 Tbsp of the juice)
• 1⁄4 cup honey
• 2 -3  jalapenos, chopped (to taste)
• 2  tablespoons raisins
• 1⁄4 teaspoon ground ginger

Directions

1. DIPPING SAUCE: To a medium saucepan mix water and cornstarch until cornstarch is dissolved. Place on burner over medium low heat and add remaining sauce ingredients.
2. Let simmer 20-30 minutes, stirring occasionally until thickened. Let cool slightly and place in a food processor or use an emulsion blender to get a smooth consistency.
3. Serve warm or cold for a meat or vegetable platter. As a glaze for grilling, simply brush on the last few minutes of grill time. For a roast chicken or turkey (whole or parts), follow glazing directions for ham.
4. BAKED HAM: Preheat oven to 325°F Using a sharp knife, score a 3 lb pork shoulder (or other ham roast) skin 1/4" deep in a diagonal direction. Repeat about 2" apart. Now cut opposite lines to create a diamond pattern. Place about 2 tablespoons whole cloves in the points of the diamonds, pushing them into the ham.
5. GLAZING: Remove ham 30 minutes before done and spread (or brush) about 1 cup of the sauce all over the ham. Sprinkle with 1/2 cup brown sugar and continue to bake for another 30 minutes.
6. Remove from oven and drizzle about 1/3 cup honey over ham. Let rest 20-30 minutes before slicing. Serve with additional glaze at the table for a dipping sauce or garnish.