Chipotle-Glazed Ham with Cherry-Jícama Salsa

PORK
9Ingredients
3Hours

Description

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

Ingredients

US|METRIC
  • 9 pounds spiral cut ham (bone-in fully cooked)
  • 12 ounces cherry preserves (high-quality)
  • 1 can chipotle chile in adobo sauce (2 chiles, plus 1 tablespoon of the adobo sauce)
  • 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)
  • salt (to taste)
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    Directions

    1. 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.
    2. 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.
    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 cup of the glaze for seasoning the salsa.
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