Hot Pepper Jelly Glazed Ham

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SERVINGS

20

PREP TIME

10 min

TOTAL TIME

90 min

GLUTEN FREE

YES

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.

This recipe is made with Jones Boneless Ham.

Family Ham Half
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.

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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.