• 1 (5-7 lbs.) smoked, sliced ham


• 1 C. brown sugar, well packed
• 1 can (10 oz.) crushed pineapple, un-drained
• 2-3 chipotle chilies in adobo, seeded
• 1-2 tbsp. adobo sauce (from your can of chipotles)
• 1/4 tsp. nutmeg
• 1/4 tsp. ground ginger
• 2 tbsp. cornstarch
• 2 tbsp. cold water
• pinch salt

Preheat the oven to 375 degrees. Place ham in a large baking dish, the cut end facing down.
With a sharp knife, score the skin of your ham in a tight pattern unless it comes scored. Bake for 15 minutes to get it started.
While ham is baking, prepare the glaze. Combine the sugar, pineapple, chilies, adobo sauce, nutmeg, and ginger in a blender. Blend well until smooth.
Pour this mixture into a small saucepan and bring to a boil.
Mix the cornstarch with the water until dissolved, and whisk into the simmering sauce. Cook until thickened.
After the ham has baked 15 minutes, brush it with the glaze.
Baste ham every 15 minutes until heated through, which should take one hour or so. When it's ready, the internal temperature she be about 140 degrees.
Use any extra glaze as a dipping sauce!
It's sure to be the hit of your Easter dinner!

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