Glazed ham is a must for Easter, and in this recipe, a red pepper jelly glaze adds a delightful touch of heat.
Pepper Jelly-Glazed Ham
Makes 10 to 12 Servings
- 1 cup water
- 1 (8- to 10-pound) spiral cut ham*
- 1 (10.5-ounce) jar red pepper jelly
- ½ teaspoon orange zest
- ½ cup fresh orange juice
- ½ cup dry white wine
- 2 tablespoons Creole mustard
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- ½ teaspoon fresh thyme leaves
- Garnish: orange slices, Fresno chile peppers, fresh parsley sprigs
- Position oven rack in bottom third of oven. Preheat oven to 325°. Line a 13×9-inch baking pan with foil.
- In prepared pan, place 1 cup water. Add ham, and loosely cover with foil.
- Bake until an instant-read thermometer inserted in center registers 165°, about 1 hour and 45 minutes.
- Meanwhile, in a medium saucepan, combine jelly, orange zest and juice, wine, mustard, paprika, Creole seasoning, and thyme; cook over medium heat, stirring constantly, until smooth. Increase heat to medium-high, and bring to a boil; reduce heat to medium, and cook until thickened and reduced by half, 20 to 25 minutes.
- Brush ham with half of jelly mixture.
- Bake until caramelized, about 15 minutes. Brush with remaining jelly mixture. Let stand for 10 minutes before serving. Garnish with orange slices, chile pepper, and parsley, if desired.
*If ham is sold with a packaged glaze, discard or reserve glaze for