Cherry Chili Glazed Ham

This is maybe the 3rd time I have made this for the holidays and it's always a hit... the ham is juicy and the glaze is sweet with hints of spice. I made this for Christmas Eve dinner with Q's family.

I just love ham leftovers, so they are a must and I always go bigger than what we will eat the night we serve it. This leftover ham freezes really well too, we just slice it up and store in freezer bags. It's great for soups, sandwiches and breakfast burritos.

In general, I cooked the ham 20 minutes per pound so the ingredients below are for a 13.29 lb ham.


Cherry Chili Glazed Ham       

Serves 12-15

Cherry Chili Glazed Ham

ingredients

• 13.29 lb smoked, semi-boneless ham
• 1 cup cherry preserves
• 1/2 cup brown sugar
• 6 tbsp whole grain mustard
• 1 tbsp whole coriander seeds, lightly crushed
• 4 tsp chili powder
• 1/2 tsp ground ginger
• Pinch cayenne

• Pinch of Kosher Salt & 1 tsp Freshly Cracked Black Pepper

directions

1. Let the ham sit at room temp for at least an hour. Position the rack in the lower third of the oven and preheat to 325º. Using a sharp knife, score the top and sides of the ham lengthwise, making cuts about 1/4" deep and 1" apart. Rotate the ham 90º and repeat to make crisscross cuts.

2. Transfer the ham to a roasting pan lined with foil. Roast, rotating the pan once, until the ham is evenly browned and internal temp reads 125º in the thickest part of the ham. (Make sure the thermometer is not touching bone). Remove from oven.

3. Meanwhile, combine the next 8 ingredients in a small saucepan. Bring to a simmer, stirring until all of the sugar is dissolved. Remove from heat, set aside until ready to glaze. Note: I made the glaze the day beforehand and stored in airtight container in the fridge.

4. When the ham reaches 130º internal temp, increase the oven to 400º. Brush the top and sides of ham with the glaze and return ham to the oven. Roast for another 12-15 minutes until the surface is dark brown and sizzling. Remove from oven and add remaining glaze. Let rest at least 30 minutes before slicing and serving.

Enjoy!

This recipe was adapted from Everyday with Rachael Ray Magazine.