Fire and Spice Ham

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.

Yield: 18 servings (serving size: about 3 ounces)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 23%
  • Fat: 4.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 18.4g
  • Carbohydrate: 16.8g
  • Fiber: 0.0g
  • Cholesterol: 47mg
  • Iron: 1.4mg
  • Sodium: 865mg
  • Calcium: 10mg

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

Preparation

  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.
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