Christmas ham is a tradition. This year I stumbled across the most delicious hot pepper jelly and knew I had to use it as a glaze for our ham. Happy Holidays!!!
Let's get started.
Hot Pepper Jelly Glazed Ham Printable Recipe
One 8- to 10-pound bone-in, smoked, spirlized fully-cooked ham
2/3 cup fresh lemon juice (3 to 4 lemons)
1/3 cup fresh lime juice (about 4 limes)
1/2 Cup Hot Pepper Jelly
1 Teaspoon Worcestershire sauce
1 jalapeno, halved, seeded and sliced
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Freshly Ground Black Pepper
Let the ham sit at room temperature 30 minutes.
Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat.
Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
Meanwhile, whisk together the lemon and lime juices, pepper jelly, garlic powder, onion powder, freshly ground black pepper, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.
Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush half of the glaze all over the ham.
Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more.
Remove from oven and allow to rest for 5-8 minutes before slicing.
Serve and enjoy.
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