Friday, April 7, 2017

Spicy Raspberry Spiral Ham

How's this for an Easter table stunner?

Fresh raspberries and mint leaves, some jam, juice, a little spice plus a pre-cooked spiralized ham make this a simple and quick holiday main course. Not my Idea but I had to share. 

I saw a version of this in a Better Homes & Garden publication. It was love at first sight and I knew I had to eventually make my own tweaks to present it here. 

I would make this again using different combinations for the glaze like mandarin orange vanilla, lemon curd and basil or rosemary and pomegranate. 

In the link below you will find a video with step by step instructions and some great tips. I tweaked the sauce a bit using some ingredients I had on hand. You can do the same but make sure you use seedless raspberry jam for the sauce. 

Spicy Raspberry Spiral Ham
Prep Time: 10 minutes
Bake time: 45 minutes
Rest Time: 10 minutes
Yield: Serves 6

Slightly adapted from BHG's Berry Crisp Spiral Ham Recipe


  • One 4 lb cooked spiral ham, liquid reserved
  • 1/2 cup water
  • 1/2 cup tart cherry juice
  • One 10 oz jar seedless raspberry jam
  • 1 cup fresh raspberries
  • 1/3 cup hot honey or 1/3 cup honey mixed with 1/2 teaspoon cayenne pepper. 
  • Fresh mint leaves for garnish.

  • Preheat oven to 325 F.
  • Place ham, sliced side up in a shallow roasting pan. Add the 1/2 cup of water to the pan, cover the ham with foil and bake for 30 minutes.
  • In the meantime,  add the reserved ham liquid, cherry juice, raspberry jam, 3/4 cup of the fresh raspberries and hot honey. to a saucepan Bring mixture to a boil, reduce heat to low and simmer for 20-25 minutes until the sauce thickens. Use the back of a wooden spoon to break up the whole raspberries while boiling. 
  • Remove the ham from the oven and brush or pour the glaze over the ham.
  • Return the ham to the oven and bake, uncovered for 10-15 minutes or until the top is crispy.
  • Remove the ham from the oven and let the ham rest for 10 minutes.
  • Transfer the baked ham to a platter. Garnish with the mint leaves and leftover fresh raspberries and serve. 

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