Chipotle-Glazed Ham with Cherry-Jícama Salsa
Courtesy of National Pork Board
Servings: 10
Prep Time: 20 Min.
Cook Time: 2 Hrs. 10 Min.
Prep Time: 20 Min.
Cook Time: 2 Hrs. 10 Min.
What you need:
* 1 (8-9 lb.) bone-in fully cooked spiral cut ham
* 1 turkey-size cooking bag
* 1 (12 oz.) jar cherry preserves, high quality
* 2 cans chipotle chile in adobo sauce, plus 1 Tbsp. of the adobo sauce
Cherry-Jicama Salsa:
* 1-1/2 c. red onion, finely chopped
* 1-1/2 c. jicama, peeled and diced
* 1 c. dried cherries
* 1/2 c. apple cider vinegar
* 1/3 c. cilantro, chopped
* 1 turkey-size cooking bag
* 1 (12 oz.) jar cherry preserves, high quality
* 2 cans chipotle chile in adobo sauce, plus 1 Tbsp. of the adobo sauce
Cherry-Jicama Salsa:
* 1-1/2 c. red onion, finely chopped
* 1-1/2 c. jicama, peeled and diced
* 1 c. dried cherries
* 1/2 c. apple cider vinegar
* 1/3 c. cilantro, chopped
What to do:
1. Set oven to 250°F. Remove ham from packaging; if it has a plastic disk over the bone, pull it off and throw it away. Lay the ham, cut-side down in a turkey-size cooking bag. Gather the bag up over the ham, pressing out all the air. Fasten with the enclosed tie. Trim excess plastic from above the tie. Using a small knife, make 6 half-in. slits around the top of the bag to allow steam to escape.
2. Place the ham in a 13 x 9-in. baking dish. Bake for 80-90 min. (roughly 10 min. per pound), until the temperature near the bone reads 100°F. on an instant-read thermometer.
3. In a food processor or blender, combine the cherry preserves, chipotle chile and its canning sauce. Process until smooth. Scoop out and set aside 1/2 c. of the glaze for seasoning the salsa.
4. When the ham reaches 100°F, remove from oven, slit the bag and pull it out from under the ham, letting all the juices run into the pan. Tip the pan slightly and spoon off all but about 1/4 c. of the juices. Brush the glaze (except what you've reserved) over the top and sides of the ham.
5. Return to the oven and bake for an additional 30 to 40 min., until the temperature near the bone reads 140°F on an instant-read thermometer. If there is time, tent the foil and let rest for 15 min. before serving.
6. In a large bowl, stir together the onion, jícama, cherries, vinegar and the 1/2 c. of reserved glaze. Taste and season with salt, usually about 1 1/2 tsp. Cover and refrigerate until ready to serve.
7. When the ham is ready, stir the cilantro into the salsa and serve along with slices of ham.
* Makes 3 1/2 c. salsa, 10-14 3-oz. servings of ham.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Place the ham in a 13 x 9-in. baking dish. Bake for 80-90 min. (roughly 10 min. per pound), until the temperature near the bone reads 100°F. on an instant-read thermometer.
3. In a food processor or blender, combine the cherry preserves, chipotle chile and its canning sauce. Process until smooth. Scoop out and set aside 1/2 c. of the glaze for seasoning the salsa.
4. When the ham reaches 100°F, remove from oven, slit the bag and pull it out from under the ham, letting all the juices run into the pan. Tip the pan slightly and spoon off all but about 1/4 c. of the juices. Brush the glaze (except what you've reserved) over the top and sides of the ham.
5. Return to the oven and bake for an additional 30 to 40 min., until the temperature near the bone reads 140°F on an instant-read thermometer. If there is time, tent the foil and let rest for 15 min. before serving.
6. In a large bowl, stir together the onion, jícama, cherries, vinegar and the 1/2 c. of reserved glaze. Taste and season with salt, usually about 1 1/2 tsp. Cover and refrigerate until ready to serve.
7. When the ham is ready, stir the cilantro into the salsa and serve along with slices of ham.
* Makes 3 1/2 c. salsa, 10-14 3-oz. servings of ham.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 410; Total Fat: 22g; Saturated Fat: 8g; Total Carbs: 23g; Fiber: 2g; Protein: 29g; Sodium: 1540mg;