Berry Crisp Spiral Ham
18 pound cooked spiral-sliced ham, liquid reserved
1 cup orange juice
1/2cup Robert Rothschild Farm House Berry Preserve
1 cup fresh raspberries
1 jalapeno chile pepper, stemmed, thinly sliced, and seeded, if desired*
Preheat oven to 325 degrees F. Place ham, slices up, on a rack in a shallow roasting pan; set aside. For berry glaze, in a medium saucepan combine the reserved ham liquid, orange juice, Robert Rothschild Farm House Berry Preserve, the 1 cup berries, the honey, and jalapeno pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes or until syrupy, stirring occasionally. Brush some of the glaze over ham.
Cover ham loosely with foil. Bake for 1 hour 20 minutes or until heated through, brushing occasionally with glaze.
Increase oven temperature to 425 degrees F. Remove foil from ham. Spoon any remaining glaze over top and sides of ham. Bake for 10 minutes more or until top of ham is crispy and heated through (140 degrees F). Remove; let stand for 10 minutes before serving. Garnish with additional raspberries.