1 1/2 cups raspberry preserves
2 tablespoons vinegar
2 - 3 canned chipotle (or other hot pepper) seeded and chopped
3 cloves garlic, minced
In a medium saucepan combine raspberry preserves, vinegar, chipotle peppers and garlic. Cook and stir just until boiling. Reduce heat. Cook, uncovered, 10 minutes more. Makes 1-1/2 cups glaze.
Place the ham on a rack in a shallow roasting pan. Insert an oven-safe thermometer into the center of the ham (it should not touch bone). Bake, uncovered, in the preheated oven until the ham registers the desired temperature (140 to 150 degrees F). Because cooking times vary based on the size and type of ham, use the timings below as a guide.
*Hams that weigh more than 8 pounds should be loosely covered with foil halfway through roasting.
The best time to glaze a ham is during the last 20 minutes of baking time. If you glaze it sooner, the sugar in the glaze may cause it to burn. Pull out the oven rack, and use a basting brush or spoon to cover the ham with the glaze. Continue baking. Reserve any remaining glaze to serve with the ham.
Place the ham on its side. With a carving knife, slice off a piece of ham from the bottom. Roll back the ham slice so it sits flat. Cut slices down to the bone, and cut along the bone to release the slices.
Recipe & Photo Credit: BHG