Baked Ham With Raspberry-Jalapeno Sauce

Raspberries and jalapeno peppers are a marvelous combination and a great companion to baked ham. This simple sauce recipe has managed to win over a few people that are usually less than enthusiastic when they learn that ham is on the menu. The method of steam-baking the ham with tightly tented foil was something my grandmother did years ago using just plain water in the roasting pan.

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Ingredients:
5 to 7 pound semi-boneless ham (butt half)
2 cups ginger ale
1 cup orange juice
1 cinnamon stick
6 whole cloves
1-inch piece fresh ginger, smashed
For the glaze:
1/3 cup seedless raspberry preserves
1/2 teaspoon ground ginger (or more to taste)
2 tablespoons orange juice
1-1/2 teaspoons cornstarch
For the sauce:
1 tablespoon vegetable oil
1/2 medium red onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 tablespoons balsamic vinegar
1 tablespoon sugar
2 teaspoons orange zest
1/3 cup seedless raspberry preserves
1 pkg frozen raspberries, thawed
Salt and freshly ground black pepper to taste

Prepare the ham:
Preheat the oven to 325°F. Pour the ginger ale and orange juice into a large roasting pan. Add the cinnamon stick, cloves and smashed ginger. Place the ham, skin side down on a rack in the pan and tent the entire pan with heavy-duty aluminum foil, crimping the edges to make a tight seal.

Place the ham in the oven and bake for 12 to 15 minutes per pound of ham until the internal temperature reaches 120°F. Remove from the oven and brush with the glaze during the last 15 minutes of baking.

Note: The steaming liquid for the ham was adapted from Cuisine At Home Magazine.

Prepare the glaze:
Put the raspberry preserves and ground ginger in a one-cup microwave-safe glass measure. Microwave on medium-high (70%) for 1 to 2 minutes, just until the preserves liquify. Whisk the cornstarch into the orange juice, stir into the preserves and microwave for an additional minute on medium-high (70%), or until thickened to a glaze consistency.

Prepare the sauce:
Heat the oil in a saucepan over medium-high heat. Add the onion and sauté for 2 minutes until soft. Add the jalapeños and continue cooking for an additional minute. Add the balsamic vinegar, sugar and orange zest. Cook for another 2 minutes, then add the raspberry preserves and thawed raspberries. Continue cooking until slightly thickened, 5 minutes. Season to taste with salt and pepper.

Purée the sauce using a hand-held blender, regular blender or food processor. If desired, pass through a sieve to remove the raspberry seeds. Transfer to a serving dish.

Carve the ham and serve with the sauce on the side.

Makes 8 servings (with leftovers)

Serving Suggestions:
The pungent flavor of Raspberry-Jalapeno sauce calls for simple side dishes that don't compete. Try our Super Simple Oven-Roasted Potato Galette, Quick Butter Roasted Asparagus and Spring Grape Tomato Salad.

This is an original recipe created & tested by the editors of MyGourmetConnection