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Add a little bite to to your baked ham glaze

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. The Associated Press
Tuesday, January 8, 2013 - 12:01 am

This ham cooking concept is pretty basic: Get yourself a bone-in ham (bone-in hams tend to have more flavor), dump glaze on it, pop it in the oven, then walk away except to glaze every now and again.

The trick that puts this sweet-and-tangy ham glaze over the top — and way above your basic honey-glazed ham — is spiking it with Peppadews, a small, tangy red pepper. These peppers, which look like cherry tomatoes, have a very mild heat, a pronounced sweetness and just a kick of tang. Pureed with orange juice and agave syrup, they make an awesome complement for a baked ham.

Grocers sell Peppadews both jarred and loose (at the olive bar). If you can't find them, you could substitute jarred roasted red peppers and a splash of hot sauce, or yellow banana peppers.

Peppadew glazed ham

Start to finish: 1 1/2 hours

Servings: 20

1/2 cup agave syrup

1/2 teaspoon ground cloves

1/2 cup orange juice

1 cup (about 6 ounces) mild Peppadew peppers, drained and patted dry

7-pound cooked, spiral-cut smoked bone-in ham

Heat the oven to 350 degrees. Coat a roasting pan with cooking spray.

In a blender, combine the agave, cloves, orange juice and Peppadews. Puree until smooth, then transfer to a small saucepan over medium heat. Bring to a simmer and cook until thickened, about 10 minutes.

Set the ham in the pan, then brush it with half of the glaze. Bake for 1 hour, brushing with additional glaze every 20 minutes. Let the ham rest for 15 minutes before slicing.

Per serving: 140 calories; 30 calories from fat (21 percent of total calories); 3 g fat (1 g saturated; 0 g trans fats); 55 mg cholesterol; 9 g carbohydrate; 0 g fiber; 8 g sugar; 19 g protein; 1,090 mg sodium.