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Pepper Crusted Ham with Raspberry Sauce




Source of Recipe


Internet


List of Ingredients




1 (9- to 10-lb.) cooked bone-in ham (rump half or shank portion)
1 recipe Raspberry Sauce
1 T. pink or 1/2 tsp. black peppercorns, coarsely cracked
Fresh raspberries (optional)
Fresh herb sprigs (optional)


Recipe



Preheat oven to 325�F. If necessary, score ham by making diagonal cuts in fat in a diamond pattern. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of meat not touching bone. Bake ham until thermometer registers 130�F. Allow 1 1/2 hours to 2 1/4 hours. Meanwhile, prepare Raspberry Sauce.

Brush ham with some of the Raspberry Sauce. Bake 15 to 20 minutes more or until thermometer registers 135�F, brushing once or twice with additional Raspberry Sauce. Remove from oven. Sprinkle with pink or black peppercorns. Let stand 15 minutes. (Temperature of meat will rise 5 degrees during standing.)

Carve ham. Reheat any remaining Raspberry Sauce; pass with ham. If desired, garnish platter with fresh raspberries and sprigs of fresh herbs. Makes 16 to 20 servings.

Raspberry Sauce
1 1/2 C. seedless raspberry preserves
2 T. white vinegar
2 or 3 whole chipotle peppers in adobo sauce, drained and chopped
3 cloves garlic, minced

In a medium saucepan stir together preserves, vinegar, chipotles, and garlic. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Makes about 1 3/4 cups.