Raspberry-Ancho Chile Glazed Ham

The mixture of raspberry preserves and ground ancho chiles makes this ham so unique! Your family and guests will love it MORE + LESS -

spiral-cut honey-cured bone-in half ham (10 lb)

tablespoon olive oil

1/2

cup ground ancho chiles

cups seedless raspberry preserves (from two 18-oz jars)

tablespoons finely chopped fresh thyme leaves

tablespoons Progresso™ beef-flavored broth (from 32-oz carton)

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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.

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!