Ready to update your standard ham glaze recipe? Tart raspberries and peppery chipotles highlight the subtle smokiness of Jones Hickory Smoked Ham.
Enjoy these main ingredient substitutions:
Semi-Boneless, Fully-Cooked Hickory Smoked Ham or Boneless Hickory Smoked Ham
1 (12 oz) package frozen raspberries
1/4 cup maple syrup
2 tablespoons honey
1 1/2 teaspoons fresh lime juice
1 teaspoon chipotle pepper sauce
1 teaspoon chili pepper paste
1 Jones Dairy Farm Hickory Smoked Ham
Set frozen raspberries in fine-mesh sieve over a large bowl and let thaw. Once thawed, mash pulp through sieve to puree raspberries, leaving seeds in sieve. Discard seeds and add maple syrup, honey, lime juice, chipotle pepper sauce and chili pepper paste to the pulp. Whisk to blend. Transfer to medium saucepan. Heat over medium heat and cook until reduced, about 5-10 minutes, whisking frequently. Set aside.
Preheat oven to 325˚F. Remove ham from bag and place on rack in roasting pan, fat side up.
Heat ham to internal temperature of 140˚F, about 13-15 minutes per pound.
30 minutes before ham is done, score surface of ham in diamond pattern, remove skin (if a bone-in ham) and brush on glaze. Return to oven to finish baking, uncovered.
