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Cranberry Chipotle Glazed Ham
Posted By Kelly On December 9, 2009 @ 10:30 am In Cooking,Featured Articles,Recipes,Slow Cooking,Tex-Mex | 62 Comments
**UPDATE** The winner of the Microplane was #43 (as chosen by Random.org). Congratulations to Amanda from The Two Boos Who Eat!
We have ham today, but first … how about a giveaway?
Because it is the Holidays, and because I appreciate all my readers more than I can express, I am giving away one of my FAVORITE kitchen tools!
A Classic Series Microplane! This handy tool is great for zesting, grating, and finely shaving all manner of fruit, cheese, spice, and chocolate! I can’t do without it and I want to share the kitchen love!
All you have to do is comment on this post and tell me about another kitchen tool you love and can’t cook without. Is it your wooden spoons? Your granny’s cast iron skillet? Perhaps it is a food mill or a pasta roller? Make sure to use a valid email address when filling out the comment form so I can contact you if you win, and that’s it! One entry per person, please. This contest is limited to residents of the continental United States and Canada (sorry overseas readers!). No entries after 9:00 p.m. Central Time Sunday, December 13, 2009. The winner will be randomly selected and announced Monday, December 14, 2009. Good Luck!!!
I love ham. I love pork in general and my favorite, right after bacon, is ham. I have fond memories of eating cold honey ham at my grandmother’s house as a child. My family and I would arrive a day or two before Thanksgiving and the first thine we would hit was the ham. She always bought two, knowing our almost legendary ability to eat whole hams in one evening.
Making ham means, of course, that there will be ham sandwiches. Sure you can eat the thin sliced lunch meat variety of ham, but make me one with thick, spiral cut, slices and I’ll follow you anywhere … especially the kitchen! Ham never goes to waste in my house either. I eat the meat, or cook with what I can’t cram into a sandwich, and the bone I use for a pot of Pinto Beans. (Rest assured, you will be seeing this ham bone made into my Pinto Beans in January!)
What makes this ham stand out is the glaze. It is not too sweet, not too tangy, and not too spicy. It is almost like a BBQ sauce except for the clove and cinnamon. While we are discussing glaze, I recommend making extra glaze for pouring over the warm slices of ham when you serve if you like lots of glaze. Just reduce what you do not use on the ham until it is thick and you are set! You can also make this ham in advance and serve it cold on a buffet. It is really good any way you want to serve it!
Cranberry Chipotle Glazed Ham 1 – 10 pound ham serves 18-25
1 – 10 pound bone in, spiral cut ham
1 cup cranberry jelly
1 chipotle pepper, minced fine
4 tablespoons Dijon mustard
1/4 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 cup brown sugar
Heat the oven to 275 F and line a baking dish with tall sides (at least 2 inches) with foil.
Place the ham flat side down in the prepared dish and pat dry with paper towels. Wrap tightly with foil and bake for ten minutes per pound.
While the ham bakes prepare the glaze by mixing the remaining ingredients in a sauce pan over medium heat. Cook until the glaze bubbles, then reduce to a simmer and cook until it begins to thicken, about five minutes. Remove from the heat and allow to cool slightly.
Once the ham has finished baking increase the heat to 450 F and remove the foil. Use half the glaze to coat the ham and bake for 10 minutes. Coat the ham with the remaining glaze and cook for another 15 to 20 minutes, or until the glaze is set and bubbling.
Allow the ham to cool for ten minutes before removing from the pan. Be careful, it will be very tender and very hot!
Serve warm, or …
Enjoy cold, perhaps in a sandwich! Either way, you can’t lose!
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