This has the sweetness of fuits as with most ham glazes but the hot pepper adds a nice counter point.

Ready

• 1 (7-8 lb) bone-in smoked ham
• ¾ cup packed dark brown sugar
• ⅓ cup cider vinegar
• ¼ cup golden raisins
• 1 can (8-¾ ounces) sliced peaches in heavy syrup. Drain, reserving syrup, and chop
• 1 Tbsp cornstarch
• ¼ cup orange juice
• 1 can (8-¼ ounces) crushed pineapple in syrup, undrained
• 1 Tbsp grated orange peel
• 1 large clove garlic, crushed and minced
• ½ tsp red pepper flakes
• ½ tsp grated fresh ginger
• 1 tsp cardamom

Set

• Roasting pan
• Medium saucepan
• Basting brush

Go

1. Preheat oven to 325°F.
2. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer into thickest part of ham away from fat or bone.
3. Roast ham in oven about 3 hours.
4. With 20 minutes before the 3 hours is up, prepare Glaze (Makes about 2 cups): Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring to a boil over high heat; reduce to low and simmer 8 to 10 minutes.
5. In small bowl, dissolve cornstarch in orange juice; add to brown sugar mixture. Add remaining ingredients; mix well.
6. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat.
7. Remove ham from oven. Generously brush half of glaze over ham; return to oven 30 minutes longer or until meat thermometer registers 150°F.
8. Remove ham from oven and brush with remaining glaze.
9. Let ham rest about 15-20 minutes before slicing.