Recipe Details

Chipotle-Glazed Ham with Cherry-Jícama Salsa

Prep Time: 20 minutes
Cook Time: 2 hours, 10 minutes
Servings: 10 - 14


Cook to 145 F with 3 minute rest


1 bone-in fully cooked spiral-cut ham, 8 to 9 pound
1 turkey-size cookin
1 12-oz jar cherry preserves, high-quality
2 canned chipotle chile in adobo sauce, plus 1 tablespoon of the adobo sauce

Cherry-Jicama Salsa:

1 1/2 cups red onion, finely chopped
1 1/2 cups jicama, peeled and diced
1 cup dried cherries
1/2 cup apple cider vinegar
1/3 cup cilantro, chopped

Cooking Directions

Set oven to 250 degrees 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-inch slits around the top of the bag to allow steam to escape.

Place the ham in a 13 x 9-inch baking dish. Bake for 80 to 90 minutes (roughly 10 minutes per pound), until the temperature near the bone reads 100 degrees F. on an instant-read thermometer.

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 cup of the glaze for seasoning the salsa.

When the ham reaches 100 degrees 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 cup of the juices. Brush the glaze (except what you've reserved) over the top and sides of the ham.

Return to the oven and bake for an additional 30 to 40 minutes, until the temperature near the bone reads 140 degrees F. on an instant-read thermometer. If there is time, tent the foil and let rest for 15 minutes before serving.

In a large bowl, stir together the onion, jícama, cherries, vinegar and the 1/2 cup of reserved glaze. Taste and season with salt, usually about 1 1/2 teaspoons. Cover and refrigerate until ready to serve.

When the ham is ready, stir the cilantro into the salsa and serve along with slices of ham.

Makes 3 1/2 cups salsa, 10-14 3-ounce servings of ham

*Can be substitute with dried sweetened tart cherries if unavailable

Exclusive Recipes courtesy of Rick and Lanie Bayless, Authors of Rick & Lanie’s Excellent Kitchen Adventures

Serving Suggestions

Exclusive Recipes courtesy of Rick and Lanie Bayless, Authors of Rick & Lanie’s Excellent Kitchen Adventures

Nutrition Information

Calories: 410 calories
Protein: 29 grams
Fat: 22 grams
Sodium: 1540 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 8 grams
Carbohydrates: 23 grams
Fiber: 2 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.

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