Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.
Recipe tags: chicken base, advanced difficulty, main, pork, roast
| 1½ cups | seedless raspberry jam |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| ½ cup | granulated sugar |
| 1 Tbsp | ground cloves |
| 2 tsp | all-purpose flour |
| 1 | (9 - 10 pound) spiral cut cured ham |
| 2 cup | fresh raspberries, divided |
| 1 cup | hot water |
| 1 tsp | Better Than Bouillon® Roasted Chicken Base |
| ½ cup | seedless raspberry jam |
| ¼ cup | hot water |
| 2 tsp | cornstarch |
| 3 Tbsp | unsalted butter |
Preheat the Big Green Egg® to 300°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
Add the raspberry jam and Roasted Chicken Base to a small saucepan and heat on low until the jam has dissolved, 3 - 4 minutes.
Mix the sugar, cloves and flour together in a small bowl. Set aside.
Brush the ham with the warm raspberry jam. Place the ham into a grill-proof rimmed pan and place the pan directly onto the EGG. Cook for 1½ hours. Brush the ham with the remaining jam and sprinkle all over with the sugar mixture and cook for 15 minutes more. Carefully remove the ham from the EGG and let rest for 15 minutes.
Mix the 1 cup of hot water with the Roasted Chicken Base. In a separate bowl mix the seedless raspberry jam, cornstarch, and water.
Add 1 cup of the fresh raspberries and the Roasted Chicken Base broth to a small saucepan over medium-high heat. Cook for 5 minutes. Strain the mixture through a fine mesh strainer into a small bowl. Add the strained sauce back to the pan and add the jam and cornstarch mixture. Cook for 2 - 3 minutes or until the sauce thickens. Remove the saucepan from the heat and whisk in the butter and 1 cup of fresh raspberries.
Serve the sauce immediately with the spiral ham.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base. SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.