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Fire and Spice Ham

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.