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Raspberry-Ancho Chile Glazed Ham
Prep 20min
Total3hr0min
Ingredients6
Servings16
The mixture of raspberry preserves and ground ancho chiles makes this ham so unique! Your family and guests will love it
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Ingredients
1spiral-cut honey-cured bone-in half ham (10 lb)
1tablespoon olive oil
1/2cup ground ancho chiles
3cups seedless raspberry preserves (from two 18-oz jars)
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1
Heat oven to 300°F. Wrap ham in foil; place in shallow roasting pan. Bake 2 hours 30 minutes or until just until thermometer reads at least 120°F.
2
Meanwhile, in 1-quart saucepan, heat oil over medium-high heat. Reduce heat to medium; stir in chiles. Cook 1 minute or until chiles change color and forms a paste. Stir in preserves, thyme and broth. Heat just until preserves melt; remove from heat.
3
During last 45 minutes of baking, uncover ham and baste with 2/3 cup raspberry mixture. Continue baking uncovered.
4
Remove ham from oven. Cover loosely with foil; let stand 10 minutes. Just before serving, heat remaining raspberry mixture. Serve ham with warm raspberry sauce.
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Some seedless preserve are thinner than others so if the sauce is too thin, mix 2 teaspoons cornstarch with 1 tablespoon broth; stir into sauce and cook 1 minute.
If using a regular bone-in smoked ham (not spiral cut), cut the fat into a diamond shape and follow baking directions. Do not add the raspberry mixture right away, it will burn.
Extra ham? How about making a delicious sandwich? Yummy!
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