Mustard & Red Pepper Jelly Glazed Ham

Grainy mustard and red pepper jelly make an easy and tasty glaze for a pre-cooked ham.

Serves 10 - 12

Glazed Ham
  • 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.


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