Grainy mustard and red pepper jelly make an easy and tasty glaze for a pre-cooked ham.
Serves 10 - 12
- pre-cooked ham, preferably smoked, bone-in: 7.5-9 lb (3.5-4 kg) or boneless: 5-6 lb (2.25-2.75 kg)
- ¼ cup water
- ½ cup red pepper jelly (we recommend Rootham’s Tangy Red Pepper Jelly, Perth Pepper & Pestle Smokey El Paso or Spicy Bombay Pepper Jelly)
- 4 Tbsp grainy mustard
Preheat oven to 325°F (160°C). Slice off and discard ham rind. Trim off all but ¼ inch (½ cm) layer of fat. Place ham on a rack in a heavy roasting pan. Using a knife with a sharp tip, score top and sides of ham in a diamond pattern, about ¼ inch (½ cm) deep. Pour water into pan. Cover tightly with foil and bake 15 minutes per lb (½ kg).
In a small bowl, whisk together pepper jelly and mustard.
After baking for alloted time or until the internal temperature reaches 120°F (50°C) on an meat thermometer, remove the roasting pan to a heat-resistant surface. Increase oven temperature to 350°F (180°C).
Spread one-third of jelly-mustard glaze over ham. Return to oven and bake, uncovered for 10 minutes. Spread with another third of the jelly-mustard glaze. Bake, uncovered anothre 10 minutes. Spread with remaining mixture and bake a final 10 minutes. Remove from oven and let stand 5 minutes before slicing.