Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.
1 (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
1/2 cup red pepper jelly
1/2 cup pineapple preserves
1/4 cup packed brown sugar
1/4 teaspoon ground cloves
How to Make It
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.
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We have made this recipe a number of times and will be enjoying it again for Christmas dinner. The perfect blend of heat and sweet. Have used different kinds of pepper jellies and preserves (orange, pineapple) and all have been good. Will serve it this year with Potluck Potato Casserole, French Cut Green Beans and Toasted Almonds and Cole Slaw. Leftovers are delicious in many incarnations...Try this. You won't be disappointed.
This is our favorite holiday ham recipe. I've made it for Thanksgiving, Christmas and Easter the past several years and my family is just as pleased each holiday. Perfect balance of sweet, tart, spice and heat.
Easy and soooo delicious! I've made this ham for several years for our department potluck and everyone looks forward to it. Don't be afraid of the hot pepper jelly...it just gives it the right amount of "zing".
This was wonderful and so easy! I couldn't find either type of the preserves/jelly called for so I subbed Hot Jalapeno Pepper Jelly and Apricot-Pineapple Preserves. This would be great for company. I served it with Sweet Potato Casserole, roasted asparagus and some crusty rolls.