This Jalapeño Pepper Jelly Glazed Ham recipe is the perfect holiday centerpiece. I just love the combination of flavors.
I just love Jalapeño Pepper Jelly. My mom and I make big batches of the stuff every summer. It’s the perfect condiment to so many things.
Don’t let the name fool you, though, it’s not very spicy at all. The cooking process really tame the heat and you end up with a nice sweet balance with just a hint of heat.
Trust me. If my mother will eat it, it’s not spicy at all. She can’t tolerate much when it comes to spiciness.
Pepper jelly is fantastic in this recipe, but I also love it served with cream cheese and crackers. It’s incredible. It’s one of those things that I’m always asked to bring to parties. Anyone who tries it is hooked!
If you don’t have your own homemade pepper jelly, you can easily find it here.
This holiday ham recipe is the perfect combination of flavors. I love the salty ham paired with the sweetness of the pepper jelly and topped off with the slight spiciness of the ginger.
The secret is the glaze. It’s a combination of pepper jelly, ginger ale and mustard. All of these bold flavors combine into one glorious glaze.
It’s perfect for a holiday meal!
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- 1 Pounds whole fully cooked ham (15-18 bone-in or boneless)
- 1 tablespoon olive oil
- 1 teaspoon freshly ground pepper
- 2 cups Riesling or other white wine
- 2 tablespoons whole peppercorns
- 1 tablespoon whole cloves
- 2 leaves bay
- 4 cups water
- 6 cups ginger ale
- 1/2 cup red pepper jelly
- 1 tablespoon whole grain Dijon mustard
- Preheat the oven to 350 F.
- Score the surface of the ham in a diamond pattern about ⅛-inch deep.
- Place the ham in a large roasting pan with a rack.
- Pour wine into bottom of pan; stir in peppercorns, cloves and bay leaves.
- Add 4 cups water.
- Tent it with foil, and bake for 2 to 2/12 hours (as per the package directions).
- Meanwhile, bring ginger ale to a boil in a deep-sided 12-inch skillet over medium-high heat, and boil until reduced to 3/4 cup - about 25-30 minutes.
- Remove from heat, and stir in pepper jelly and mustard until smooth.
- After 2 hours of baking, remove the foil from ham and brush the glaze all over the ham.
- Leave foil off of the ham for the remainder of the baking time.
- Repeat baste every 20 minutes until the ham is cooked through.
- If ham starts to brown too much, cover loosely with foil.
- Remove from the oven and allow to rest 15-20 minutes before carving.
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/