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1
In a large saucepan, combine the tomatoes and their liquid with the vinegar, 2 cups of water, the honey, molasses, tomato paste, garlic, chipotles, kosher salt, coriander seeds, cumin seeds, peppercorns and bay leaf and simmer over low heat for 2 3/4 hours, stirring occasionally.
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2
Let cool.
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3
Working in batches, puree the barbecue sauce in a blender.
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4
Refrigerate 1/2 cup of the barbecue sauce.
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5
Put the ham in a deep bowl or pot and pour the rest of the barbecue sauce over it.
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6
Turn the ham to coat it, then cover with plastic wrap and refrigerate overnight.
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7
Bring the ham to room temperature before proceeding.
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8
Preheat the oven to 400.
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9
Transfer the ham from the marinade to a roasting pan; reserve the marinade.
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10
Add 1/2 cup of water to the roasting pan.
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11
Season the ham with salt and pepper, brush it with some of the reserved marinade and roast for 30 minutes.
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12
Reduce the oven temperature to 300.
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13
Cover the ham loosely with foil and roast for about 4 hours longer, basting it with the marinade every 15 minutes and adding a few tablespoons of water to the roasting pan when it seems dry.
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14
The ham is done when an instant-read thermometer inserted into the thickest part registers 145.
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15
Discard the remaining marinade.
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16
Transfer the ham to a carving board and let stand for 20 minutes.
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17
Pour the juices from the roasting pan into a bowl and skim off the fat.
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18
Return the juices to the roasting pan and set it over moderately high heat.
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19
Add the chicken stock and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
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20
Stir in the reserved 1/2 cup of barbecue sauce and bring to a boil.
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21
Pour the barbecue sauce into a warmed gravy boat.
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22
Carve the ham and serve with the barbecue jus and the Ancho-Fig Compote.
