Hot Pepper Jelly Glazed Ham

SERVINGS

20

PREP TIME

10 min

TOTAL TIME

90 min

GLUTEN FREE

YES


Ham Half Family Fully Cooked

This recipe is made with a Jones Family Ham.


This bold recipe is not for the faint of heart. Spicy pepper jelly is mixed with apple juice and sweet jam and basted onto a smoky Jones Dairy Farm ham.


ingredients
1 Jones Dairy Farm Whole Family Ham
1 (9.5 oz) jar hot pepper jelly or spread
1 (9 oz) jar jam or red plum jelly, orange marmalade or apple jam
1/2 cup apple juice
DIRECTIONS
Preheat oven to 325°F.

If desired, score fat layer on ham. Place ham in baking pan that has been sprayed with cooking spray.

In small microwave-safe bowl, combine hot pepper jelly and jam; mix well. Microwave on HIGH for 15 seconds. Remove from microwave and stir. Set aside 1/4 of glaze to serve along with the ham.

Pour apple juice over ham then baste with 1/4 of glaze. Cover with foil and place in preheated oven.

Bake for 20 minutes then baste with another 1/4 of glaze. Bake another 20 minutes then remove foil and baste with remaining 1/4 of glaze and pan juices. Cook for 15 minutes then baste ham with pan juices and cook an additional 10-15 minutes, or until internal temperature reaches 145°F.

While ham is resting, reheat remaining hot pepper jelly glaze. Serve ham with hot pepper jelly glaze.

Ingredients

Directions

1 Jones Dairy Farm Whole Family Ham
1 (9.5 oz) jar hot pepper jelly or spread
1 (9 oz) jar jam or red plum jelly, orange marmalade or apple jam
1/2 cup apple juice
Preheat oven to 325°F.

If desired, score fat layer on ham. Place ham in baking pan that has been sprayed with cooking spray.

In small microwave-safe bowl, combine hot pepper jelly and jam; mix well. Microwave on HIGH for 15 seconds. Remove from microwave and stir. Set aside 1/4 of glaze to serve along with the ham.

Pour apple juice over ham then baste with 1/4 of glaze. Cover with foil and place in preheated oven.

Bake for 20 minutes then baste with another 1/4 of glaze. Bake another 20 minutes then remove foil and baste with remaining 1/4 of glaze and pan juices. Cook for 15 minutes then baste ham with pan juices and cook an additional 10-15 minutes, or until internal temperature reaches 145°F.

While ham is resting, reheat remaining hot pepper jelly glaze. Serve ham with hot pepper jelly glaze.