Chipotle-Glazed Ham with Cherry Jicama Salsa

April 21 00:00 2011 Print This Article

Ham is the perennial favorite for Easter feasts with about 70 percent of Americans serving ham for their holiday dinner. The treasured festive centerpiece is also an affordable choice for the Easter table that won't break the bank - welcome news to most Americans who are looking to save, not spend, this holiday!

While it's traditional and affordable, ham is also versatile. It pairs well with any flavor, so it's easy to add a new taste to your holiday meal this year.

The latest trend research shows "exotic" flavors and fruits will have a big impact. Contemporize a classic and add a little zing to this year's holiday ham with on-trend recipes that incorporate spicy, fruity ingredients.

"While ham is delicious on its own, you can easily pair it with so many flavors," says Pamela Johnson, of the National Pork Board. "The tang or sweetness of glazes, sauces and chutneys is a sure-fire way to bring flair to your holiday feast."

For a twist, try celebrity chef Rick Bayless Chipotle-Glazed Ham with Cherry Jicama Salsa. With flavors such as dried cherries, chopped cilantro and chipotle chile, it will leave your mouth watering.

Chipotle-Glazed Ham with Cherry-Jicama Salsa

Makes 10-14 3-ounce servings of ham, 3 1/2 cups salsa


  • 8 to 9-pound bone-in, spiral-cut cooked ham
  • 1 turkey-sized cooking bag
  • 12 to 13-ounce jar of high-quality cherry preserves
  • 2 canned chipotle chiles en adobo, plus 1 tablespoon of the canning (adobo) sauce

Cherry-Jicama Salsa Ingredients:

  • 1-1/2 cups finely chopped red onion
  • 1-1/2 cups diced peeled jicama
  • 1 cup chopped dried bing cherries*
  • 1/2 cup apple cider vinegar
  • 1/3 cup chopped cilantro


  • 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.
  • 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.
  • 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.
  • When the ham reaches 100 degrees F, remove from oven, slit the bag and pull it out from under the ham, letting all the juices run into the pan. Tip the pan slightly and spoon off all but about 1/4 cup of the juices. Brush the glaze (except what you've reserved) over the top and sides of the ham.
  • Return to the oven and bake for an additional 30 to 40 minutes, until the temperature near the bone reads 140 degrees F on an instant-read thermometer. If there is time, tent the foil and let rest for 15 minutes before serving.
  • In a large bowl, stir together the onion, jicama, cherries, vinegar and the 1/2 cup of reserved glaze. Taste and season with salt, usually about 1 1/2 teaspoons. Cover and refrigerate until ready to serve.
  • When the ham is ready, stir the cilantro into the salsa and serve along with slices of ham.

* Can be substituted with dried, sweetened tart cherries if unavailable

Nutrition Information Per Serving:

Calories: 410
Fat: 22g
Saturated Fat: 8g
Cholesterol: 80mg
Sodium: 1540mg
Carbohydrates: 23g
Protein: 29g
Fiber: 2g

Source: Rick and Lanie Bayless, authors of Rick & Lanie’s Excellent Kitchen Adventures (courtesy of the National Pork Board).

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