Fire and Spice Ham

Cooking Light
Fire and Spice HamRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.
18 servings (serving size: about 3 ounces)


+ Add To Shopping List
1 (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
Cooking spray
1/2 cup red pepper jelly
1/2 cup pineapple preserves
1/4 cup packed brown sugar
1/4 teaspoon ground cloves


Preheat oven to 425°.

Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.

Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.

Created date

October 2003

Nutritional Information

Calories 188
Caloriesfromfat 23 %
Fat 4.9 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 18.4 g
Carbohydrate 16.8 g
Fiber 0.0 g
Cholesterol 47 mg
Iron 1.4 mg
Sodium 865 mg
Calcium 10 mg