Raspberry and Red Chile Glazed Ham
Ingredients:
1 1/2 cups seedless raspberry preserves
2 Tbsp. white vinegar
2 Tbsp. Chimayo Red Chile Powder
2 cloves garlic, smashed and minced
6 lb. cooked ham
Directions:
Preheat oven to 325 degrees F.
In a small saucepan, combine preserves, vinegar, chile powder and garlic.
Cook and stir over medium heat until just boiling. Lower to a simmer and cook 10 minutes.
Set a rack inside of a large roasting pan. Set the ham flat side down on the rack.
Using a sharp, serrated knife, score the ham by making diagonal cuts in a diamond pattern.
Brush the ham generously with glaze. Bake until a thermometer registers 135 degrees F. 20-25 minutes per pound.
About 20 minutes before ham is done, remove from oven and brush with more glaze.
Return to the oven until done and serve with remaining glaze.
Click here for Chimayo Chile Powder
1 1/2 cups seedless raspberry preserves
2 Tbsp. white vinegar
2 Tbsp. Chimayo Red Chile Powder
2 cloves garlic, smashed and minced
6 lb. cooked ham
Directions:
Preheat oven to 325 degrees F.
In a small saucepan, combine preserves, vinegar, chile powder and garlic.
Cook and stir over medium heat until just boiling. Lower to a simmer and cook 10 minutes.
Set a rack inside of a large roasting pan. Set the ham flat side down on the rack.
Using a sharp, serrated knife, score the ham by making diagonal cuts in a diamond pattern.
Brush the ham generously with glaze. Bake until a thermometer registers 135 degrees F. 20-25 minutes per pound.
About 20 minutes before ham is done, remove from oven and brush with more glaze.
Return to the oven until done and serve with remaining glaze.
Click here for Chimayo Chile Powder
