Pepper Jelly Glazed Ham

This week before Mother's day, how about a couple of recipes featuring pork products. Here's a galzed ham just in time for the big day.

1 cup water

8 to 10-pound spiral cut ham

10.5 ounces red pepper jelly

1/2 teaspoon orange zest

1/2 cup fresh orange juice

1/2 cup dry white wine (sub ginger ale for non-alcoholic version)

2 tablespoons Creole mustard

1 teaspoon smoked paprika

1 teaspoon Creole seasoning

1/2 teaspoon fresh thyme leaves

Garnish: orange slices, Fresno chili peppers, fresh parsley sprigs

Position oven rack in bottom third of oven. Preheat oven to 325℉. Line a 13x9-inch baking pan with foil.

In prepared pan, place 1 cup water. Add ham, and cover loosely with foil.

Bake until an instant-read thermometer inserted in center registers 165℉, about 1 hour and 45 minutes.

Meanwhile, in a medium saucepan, combine jelly, orange zest and juice, wine or ginger ale, mustard, paprika, creole seasoning, and thyme; cook over medium heat, stirring constantly, until smooth. Increase heat to medium-high, and bring to a boil; reduce heat to medium, and cook until thickened and reduced by half, 20 to 25 minutes.

Brush ham with jelly mixture.

Bake until caramelized, about 15 minutes. Brush with remaining jelly mixture. Let stand for 10 minutes before serving. Garnish with orange slices, chili pepper, and parsley, if desired.

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Enjoy!!!

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