Johnny Jalapeno's Round-Em up Dipping Sauce (And Ham Glaze) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This thick, chutney-like sauce goes great brushed on roast chicken, grilled ribs, or shishkabobs. Great to serve centered in a deli meat platter. Decorating a baked ham with pineapple slices and cherries is nice, but if you want something different with a little kick to it, then this is the recipe for you. Ingredients:
1/4 cup water |
1 tablespoon cornstarch |
8 ounces crushed pineapple, juice and all |
1/2 cup maraschino cherry (plus 2 tbsp of the juice) |
1/4 cup honey |
2 -3 jalapenos, chopped (to taste) |
2 tablespoons raisins |
1/4 teaspoon ground ginger |
Directions:
1. DIPPING SAUCE: To a medium saucepan mix water and cornstarch until cornstarch is dissolved. Place on burner over medium low heat and add remaining sauce ingredients.
2. Let simmer 20-30 minutes, stirring occasionally until thickened. Let cool slightly and place in a food processor or use an emulsion blender to get a smooth consistency.
3. Serve warm or cold for a meat or vegetable platter. As a glaze for grilling, simply brush on the last few minutes of grill time. For a roast chicken or turkey (whole or parts), follow glazing directions for ham.
4. BAKED HAM: Preheat oven to 325°F Using a sharp knife, score a 3 lb pork shoulder (or other ham roast) skin 1/4 deep in a diagonal direction. Repeat about 2 apart. Now cut opposite lines to create a diamond pattern. Place about 2 tablespoons whole cloves in the points of the diamonds, pushing them into the ham.
5. GLAZING: Remove ham 30 minutes before done and spread (or brush) about 1 cup of the sauce all over the ham. Sprinkle with 1/2 cup brown sugar and continue to bake for another 30 minutes.
6. Remove from oven and drizzle about 1/3 cup honey over ham. Let rest 20-30 minutes before slicing. Serve with additional glaze at the table for a dipping sauce or garnish.
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