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Johnny Jalapeno's Round-Em up Dipping Sauce (And Ham Glaze)

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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.”
READY IN:
30mins
YIELD:
2 cups
UNITS:
Metric

Ingredients Nutrition

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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