Pepper Jelly-Glazed Ham

Pepper Jelly-Glazed Ham

Ingredients

1 lb 8-9-lb spiral sliced and bone-in ham
1 jar BWF Pepper Jelly
1 ¼ cups Brown sugar

Directions

Heat the oven to 325 degrees.

Place the ham in a roasting pan filled with at least an inch of water or white wine like Riesling. Tightly cover the pan with aluminum foil and place in the oven.

Heat the ham until a thermometer placed near the center of the ham near the bone reaches 120 degrees. An 8-9 pound spiral-cut and bone-in ham will come to temperature in about 2 and 1/2 hours. Oven temperatures vary, so after an hour and half, check the ham every 30 minutes so that it does not dry out.

After removing the ham from the oven, heat the oven to 425 degrees. While the oven comes to temperature, spread the ham with BWF Pepper Jelly and brown sugar.

Put the ham, uncovered, back in the hot oven and cook for 10 minutes. Double the recipe for hams over 15 lbs.

Pepper-Jelly Glazed Ham with Mustard

Pepper-Jelly Glazed Ham with Mustard

Ingredients

1 8-9-lb smoked, fully cooked bone-in half ham
1 tbsp olive oil
1 tsp freshly ground pepper
2 cups Riesling or other white wine
2 tbsp peppercorns
1 tbsp whole cloves
2 bay leaves
6 cups ginger ale
½ cup Brownwood Farms Pepper Jelly
1 tbsp Brownwood Farms Famous Kream Mustard

Directions

Preheat oven to 350 °F.

Make shallow cuts in fat of ham 1 inch apart in a diamond pattern. Rub olive oil and ground pepper over ham. Place ham on a rack in a 14- x 11-inch roasting pan. Pour wine into bottom of pan; stir in peppercorns and next 2 ingredients. Add 4 cups water.

Cover pan loosely with aluminum foil. Bake, covered, at 350 °F on a lower oven rack 2 hours.

Meanwhile, bring ginger ale to a boil in a deep-sided 12-inch skillet over medium-high heat, and boil 25 to 30 minutes or until reduced to 3/4 cup. Remove from heat, and stir in pepper jelly until smooth.

Uncover ham and baste. Bake 2 1/2 more hours or until a meat thermometer registers 160° and ham is caramelized, basting every 30 minutes with ginger ale mixture. (Shield ham with foil to prevent excessive browning.)

Remove from oven; transfer to a serving platter, reserving 2 cups pan drippings. Let stand 20 minutes before carving.

Pour reserved drippings through a fine wire-mesh strainer into a medium saucepan; skim fat. Bring drippings to a boil over high heat, and boil 12 to 15 minutes, or until liquid is reduced to 3/4 cup. Remove from heat; stir in mustard. Serve with ham.