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Raspberry-Chipotle Glazed Ham Recipe
Raspberry-Chipotle Glazed Ham Recipe photo by Taste of Home

Raspberry-Chipotle Glazed Ham Recipe

Publisher Photo
Looking to liven up your same-old holiday ham? Try this recipe, which features a sweet and spicy sauce.
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES:16-20 servings
TOTAL TIME: Prep: 10 min. Bake: 3 hours
MAKES: 16-20 servings

Ingredients

  • 1 bone-in fully cooked spiral-sliced ham (9 to 10 pounds)
  • 2-1/4 cups seedless raspberry jam
  • 3 tablespoons white vinegar
  • 3 chipotle peppers in adobo sauce, drained, seeded and minced
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon coarsely ground pepper

Nutritional Facts

1 serving (4 ounces) equals 342 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 1,852 mg sodium, 39 g carbohydrate, trace fiber, 37 g protein.

Directions

  1. Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 hours;.
  2. Meanwhile, in a small saucepan, combine the jam, vinegar, peppers and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  3. Brush some of the sauce over ham. Bake 30-35 minutes longer or until thermometer reads 140°, brushing twice with sauce. Sprinkle pepper over ham. Serve with remaining sauce. Yield: 16-20 servings.
Originally published as Raspberry-Chipotle Glazed Ham in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p144

Nutritional Facts

1 serving (4 ounces) equals 342 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 1,852 mg sodium, 39 g carbohydrate, trace fiber, 37 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Raspberry-Chipotle Glazed Ham

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 29, 2013

MY FAMILY ENJOYED THIS GLAZE. IT IS SPICY BUT SWEET. WE ALSO TRIED IT ON PORK LOIN AND IT WAS DELISHIOUS. WE WILL DEFINETLY USE THIS RECIPE AGAIN - IT'S A KEEPER!

MY REVIEW
Reviewed Dec. 8, 2012

This was a hit. I'd cut the sauce recipe down though.

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