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Pepper Jelly Glazed Ham

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main Dish
Servings: 6
Author: Christina Hitchcock


  • 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.
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