Chipotle Glazed Ham with Maple Sautéed Apples

By: Marge Perry & David Bonom



1 (10-pound) of smoked fully cooked shank portion ham half
1 (12-ounce) bottle of hard cider
1 cup of apple jelly
3 chipotle peppers in adobo sauce seeded and minced
1/2 teaspoon of garlic powder
1 tablespoon of grated lime zest   


4 tablespoons of unsalted butter
6 golden delicious apples cored and cut into 1/4-inch thick slices
3 tablespoons of maple syrup


  1. Preheat the oven to 350°F.
  2. Trim rind and excess fat from the ham leaving a 1/8-inch thick layer of fat. Place the ham in a Circulon 17x13-Inch Roaster and pour the hard cider over it. Bake the ham 45 minutes. Brush ham with pan juices and continue baking another hour, basting every 15 minutes
  3. Meanwhile, combine the jelly, chipotle and garlic powder in a Circulon 2-Qt Saucepan over medium heat. Bring mixture to a simmer and cook, stirring occasionally 5 minutes. Remove from the heat and stir in the zest.
  4. Reduce the oven temperature to 325°F. Brush the ham with 1/2 of the jelly mixture and bake 15 minutes. Repeat with the remaining glaze and 15 minutes longer. Remove ham from the oven and let rest 15 minutes before slicing.
  5. For the apples, melt 2 tablespoons of the butter in a Circulon 12-Inch Skillet over medium-high heat. Add 1/2 of the apples and cook, tossing occasionally, until tender, about 3-4 minutes. Add 1 1/2 tablespoons maple syrup and cook, tossing, 30 seconds. Transfer to a bowl and repeat with the remaining ingredients.
  6. Cut the ham into thin slices and serve with the sautéed apples.