Serves 16 to 20
- A 12 to 16 pound fully cooked, smoked, bone-in ham
- 3 cups Frontera Chipotle Salsa
- About 3 tablespoons vegetable or olive oil
- ½ cup sugar
- 1 medium white onion, diced
- 1 cup coarsely pureed fresh pineapple
- The finely chopped zest (colored peel only) of ½ orange
- ½ cup dried cherries or cranberries
- 1 tablespoon Worcestershire sauce
- Salt, if needed
- Heat the oven to 275 degrees. Set the ham in a foil-lined roasting pan or on a heavy baking sheet. Trim off the rind of the ham, leaving a ¼-inch covering of fat. Score the ham in two opposite directions at 1-inch intervals, cutting through the fat and about 1/4 inch into the meat.
- With a brush, use 1 cup of the salsa to liberally baste the ham. Bake for 1 ½ hours.
- With a brush, baste the ham with about 2 tablespoons of the oil. Hold a small, medium-mesh strainer over the ham, pour in the sugar and shake the strainer all over the ham to evenly coat it with sugar. Light a small propane torch and, holding it about 3 inches from the surface of the ham, slowly wave it evenly over the whole surface to lightly melt the sugar (it’ll look crusty and slightly caramelized).
- Return the ham to the oven and bake for about an hour more, until a thermometer reads about 140°.
- While the ham is baking, prepare the sauce: In a medium-size saucepan, heat the remaining 1 tablespoon of oil over medium. Add the onion and cook, stirring regularly, until richly browned, about 8 minutes. Add the remaining 2 cups of salsa, the pureed pineapple, orange zest, cherries or cranberries and Worcestershire. Simmer, stirring often, until reduced to the consistency of the original salsa, about 20 minutes. Cool to room temperature, then taste and season with a little salt if you think it needs it.
- When the ham is ready, set it on a cutting board (a nice-looking wooden carving board is ideal here) and use a sharp, thin-bladed slicing knife (or an electric knife if you have one) to cut thin slices for your guests. Or for buffet presentation, slice the ham and lay the slices, slightly overlapping, on a large serving platter. Serve the salsa in a decorative bowl for your guests to spoon on to their own liking.