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Red Pepper Jelly Glazed Ham

Red Pepper Jelly Glazed Ham

Red Pepper Jelly Glazed Ham
Red Pepper Jelly Glazed Ham
Red Pepper Jelly Glazed Ham
Red Pepper Jelly Glazed Ham
Recipe By:
  • 3 c. chicken stock or broth
  • 2 c. cola
  • 1 ½ c. dry red wine
  • ½ c. raw sugar
  • ½ c. dark honey
  • ¼ c. red wine vinegar
  • ½ Vidalia onion, thinly sliced
  • ½ c. thinly sliced fresh ginger
  • 1 carrot, thinly sliced
  • 5 small dried red chiles
  • 1 ½ t. coriander seeds, crushed
  • 1 ½ t. fennel seeds, crushed
  • 1 ½ t. black peppercorns, crushed
  • 1 (8-lb.) bone-in smoked ham
  1. In saucepan, combine first 10 ingredients and add 3 c. water and bring to boil. Simmer for 10 minutes. Add the next 3 ingredients and reduce to 4 ½ c., another 15-20 minutes. Strain sauce through a fine sieve into heatproof bowl.
  2. Preheat oven 375. Set ham skin side up in 12x15” roasting pan and pour half of sauce on top. Roast for 1 hour, basting with sauce in pan every 15 minutes.
  3. Pour remaining sauce over ham and roast for about 1 ½ hours longer, basting every 15 minutes until instant thermometer inserted in thickest part registers 120.
  4. Transfer to carving board and rest 15 minutes. Discard skin from ham before serving. Serve with Red Pepper Jelly.
Red Pepper Jelly Glazed Ham
Recipe By:
  • 3 red bell peppers, finely diced
  • 2 Anaheim chiles, finely diced
  • 4 c. sugar
  • 1 c. white wine vinegar
  • ½ t. salt
  • 1 (3-oz.) pouch of liquid fruit pectin (do not use low-sugar pectin.)
  1. In saucepan, combine the first 5 ingredients and bring to boil. Simmer, stirring occasionally, until peppers are soft, about 20 minutes.
  2. Increase heat to high and quickly add pectin. Boil 1 minute, then remove from heat. With a wooden spoon, stir mixture just until the foam subsides. Immediately ladle jelly into heatproof bowls or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours. Can keep up to 3 weeks.
*****You can just use the store-bought pepper jelly if you desire.

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