December 10, 2016

red pepper jelly holiday ham

It's the holiday season! And we have just now started to feel hungry again after Thanksgiving, right?! Whew, what a feast! So it's time to be thinking about your Christmas menu! And y'all, this ham recipe is so simple and really really good! 

I do believe it's downright important for me to openly confess my undying love for red pepper jelly. I'M IN LOVE, I'M IN LOVE, AND I DON'T CARE WHO KNOWS IT! {Elf quote, people.} We never EVER don't have one in the fridge awaiting a good meat, a brie, or a block of cream cheese. We sell Bonnie's red pepper jelly at Euna Mae's, and we sell it like gangbusters! Especially during the holidays! 

So as a result of my mountain-top love affair with red pepper jelly, I came up with this recipe for a red pepper and brown sugar glaze for our holiday ham. It's a little sweet and a little warm with some heat that is divine with savory ham goodness!  A new spin on a holiday classic!


1 14-16lb fully-cooked ham
1 8oz jar red pepper jelly from Euna Mae’s or elsewhere if you must :)
2 Tablespoons ground mustard
Pinch of cloves
4-6 heaping Tablespoons brown sugar
2 Tablespoons Worcestershire

Preheat oven to 350F. Place ham in a roasting pan and cover with foil twice so all of the heat and moisture are held inside while it bakes. Bake ham for 10 minutes per pound at 350F. Adjust your oven rack so that ham is centered in oven and not too close to the top of the oven!

In a medium bowl, whisk together the ingredients for the glaze. When ham has baked, remove from the oven; turn oven temperature up to 425. Carefully remove foil, glaze the entire ham, and return to the oven for 5-10 minutes or until the glaze has set and bubbled and caramelized a little on the top!