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.

Baked Ham With Raspberry-Jalapeno Sauce

Baked Ham With Raspberry-Jalapeno Sauce

Yield: 8 servings (with leftovers)
Prep Time: 15 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 10 minutes

If you're looking for an easy and unique dish for a crowd, try this recipe for baked ham with its sweet and spicy sauce made with raspberries and jalapeno peppers.


  • 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 ham 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 Raspberry-Jalapeno 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


  1. 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.
  2. 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.
  3. Bake for 12 to 15 minutes per pound of ham until the internal temperature reaches 120°F.
  4. While the ham is heating, prepare the glaze and sauce.
  5. Combine the raspberry preserves and ground ginger in a one-cup microwave-safe glass measure and microwave on medium-high (70%) just long enough to liquefy the preserves.
  6. 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.
  7. For 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.
  8. Stir in the balsamic vinegar, sugar and orange zest. Cook for another 2 minutes, then add the raspberry preserves and thawed raspberries.
  9. Continue cooking until slightly thickened, about 5 minutes and season to taste with salt and pepper.
  10. 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.
  11. Once the ham is heated through, remove it from the oven, uncover, brush with the glaze and return to the oven for 10 minutes.
  12. To serve, carve the ham, arrange it on a platter and serve with the raspberry-jalapeno sauce on the side.


For more information on choosing the right ham for your purposes, check out our Guide To Shopping For and Preparing Ham.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 364Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 109mgSodium: 1704mgCarbohydrates: 30gFiber: 2gSugar: 22gProtein: 38g

Note: Nutrition information is estimated and may vary from your actual results.