Here’s a fantastic holiday glazed- ham with a Mexican-inspired twist that’s also fit to serve any time of the year for special occasion dinners.
To make glaze, in a food processor or blender, combine the cherry preserves, chipotle chiles, and reserved canning liquid and process until smooth.
In a large bowl, stir together the onion, jicama, cherries, vinegar, and ½ cup of the glaze. Taste and season with salt, usually about 1 ½ teaspoons. Reserve the remaining glaze for the ham.
Preheat the oven to 250 degrees.
Remove the ham from its packaging; if it has a plastic disc over the bone, remove and discard. Lay the ham, cut side down, in a turkey-size oven bag. Gather the bag up over the ham, pressing out all of the air and fasten with the enclosed tie. Trim excess plastic from above the tie. Using a small knife, make six ½-inch slits around the top of the bag to allow steam to escape.
Place the ham in a 9-by-13-inch baking dish. Bake for 80-90 minutes (or roughly 10 minutes per pound), until the temperature near the bone reads 100 degrees on an instant-read thermometer.
When the ham reaches 100 degrees, remove from the oven, slit the bag and pull it out from underneath the ham, letting all of the juice run into the pan. Tip off and discard all but about ¼ cup of the juice.
Brush the remaining glaze over the top and sides of the ham. Return to the oven and bake for an additional 30-40 minutes, until the temperature near the bone reads 130 degrees on an instant-read thermometer. If there is time, tent with foil and let rest for 15 minutes before serving.
When the ham is ready, stir the cilantro into the salsa and serve along with slices of ham.