Photo: Iain Bagwell; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
5 Hours
Yield
Makes 12 servings

You can use any supermarket bone-in or semi-boneless smoked ham for this recipe, but choose one brined in natural juices. Or order from one of our favorite small Southern producers. (For a list, visit southernliving.com/ham).

How to Make It

Step 1

Preheat oven to 350°. Make shallow cuts in fat of ham 1 inch apart in a diamond pattern. Rub olive oil and ground pepper over ham. Place ham on a rack in a 14- x 11-inch roasting pan. Pour wine into bottom of pan; stir in peppercorns and next 3 ingredients. Add 4 cups water. Cover pan loosely with aluminum foil.

Step 2

Bake, covered, at 350° on lower oven rack 2 hours.

Step 3

Meanwhile, bring ginger ale to a boil in a deep-sided 12-inch skillet over medium-high heat, and boil 25 to 30 minutes or until reduced to 3/4 cup. Remove from heat, and stir in pepper jelly until smooth.

Step 4

Uncover ham, and bake 2 1/2 more hours or until a meat thermometer registers 160° and ham is caramelized, basting every 30 minutes with ginger ale mixture. (Shield ham with foil to prevent excessive browning.) Remove from oven; transfer to a serving platter, reserving 2 cups pan drippings. Let stand 20 minutes before carving.

Step 5

Pour reserved drippings through a fine wire-mesh strainer into a medium saucepan; skim fat. Bring drippings to a boil over high heat, and boil 12 to 15 minutes or until liquid is reduced to 3/4 cup. Remove from heat; stir in mustard. Serve with ham and Cornmeal-Chive Biscuits.

Step 6

Note: To prepare a 12- to 14-lb. fully cooked bone-in ham, increase red pepper jelly to 1 cup, olive oil to 2 Tbsp., mustard to 1 1/2 Tbsp., and ground pepper to 2 tsp. Prepare recipe as directed, cooking ginger ale mixture 20 to 25 minutes or until reduced to 1 1/2 cups in Step 3, reserving 3 cups drippings in Step 4, and cooking reserved drippings until reduced to 1 1/2 cups in Step Makes 18 to 24 servings. Hands-on time 15 min.; Total time 4 hours, 55 min.

Ratings & Reviews

Great ham, but reduce the cooking time

elainebock
April 20, 2015
Fully cooked ham is at its ideal texture and flavor when cooked to 140...no higher! So depending on the poundage of  your ham, reduce the cooking time significantly. I cooked it for just an hour, then began basting it with the glaze, and cooked just until 140. 

Favorite Ham Recipe!

susanloveslife
April 04, 2015
This has become a family favorite. My family and friends come running when they hear I am serving this recipe. I do make double red pepper and ginger glaze reserve 1/2 add the mustard and serve it with the ham. My family always made the cola ham and this recipe has started a new family tradition. I hope you love it as much as we do!

lilylulu's Review

lilylulu
April 12, 2014
This was very easy and worth the effort with the ginger-ale sauce. So tender. It did not need the drippings for the sauce. Perfect combination of flavors. Will be making this again for this Easter! (Note: It has always taken much longer to cook down the Gingerale - but may be my cooktop - using 2 small skillets next time to speed up the process).

elainebock's Review

Girlsrock76
April 10, 2014
N/A