Pepper Jelly Glazed Ham Recipes

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

BAKED HAM WITH ORANGE-PEPPER GLAZE

Steps:

• Remove the ham from the refrigerator 1 hour before baking. Trim off any skin, leaving an even layer of fat (about 1/2 inch thick). Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Place the ham, flat-side down, on a roasting rack set in a large roasting pan.
• Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the orange juice, 1 cup chicken broth and the melted butter in a measuring cup. Pour over the ham and tent with foil. Bake, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part of the ham registers 130 degrees F, 2 to 2 1/2 hours.
• Make the glaze: Remove the ham from the oven, spoon out about 1/4 cup of the pan juices and transfer to a medium bowl. Whisk the pepper jelly, mustard, brown sugar, marmalade, vinegar, thyme, chile powder, coriander, cayenne and orange zest into the bowl.
• Brush the ham with about one-quarter of the glaze. Add the remaining 1 cup broth to the pan. Return to the oven and bake, brushing the ham with more glaze twice (reserve some for finishing), until the surface is caramelized and a thermometer inserted into the thickest part registers 140 degrees F, 1 1/2 to 2 more hours. Transfer the ham to a cutting board. Brush with the reserved glaze; let rest 15 minutes before carving.

ORANGE AND PEPPER JELLY GLAZED HAM

Steps:

• Heat oven to 325 degrees.
• Remove ham from wrapping and discard it and seasoning packet. Place ham, cut side down in a roasting pan. Trim any excess fat. Cover tightly with foil and place in the oven. Cook for 1 hour and 30 minutes.
• While ham is baking, make the glaze. To a small saucepot, add wine, red pepper jelly, orange zest and juice, cinnamon, and ginger. Bring to a boil and reduce to a simmer. Cook until reduced by half.
• Remove tin foil from ham. Baste ham with glaze and place back in the oven for 15 minutes. Glaze ham a second time and continue to cook for 15 more minutes. Remove ham from oven and let rest for 15 minutes.
• Slice ham from bone and place on serving platter. Spoon over additional drippings and glaze if desired.

PEPPER JELLY GLAZED HAM

Steps:

• 1. Remove ham from refrigerator about 3 1/2 hrs before serving time to let it come to room temperature. If upper surface is covered with a rind, pull it away with your fingers. With a thin sharp knife, slice away the thick layer of fat beneath the rind til only about 1/4 inch remains. Score a diamond pattern about 1/2 inch deep into the upper surface of the ham with the knife. Position a rack in lower third of oven and preheat oven to 325. Set ham in large shallow baking dish or jelly roll pan. Put it on the oven rack, add 1 cup water to the pan and bake for 1 1/2 hours. Meanwhile, in small pan over low heat, melt jalapeno jelly. pour off water from roasting pan, replace it with orange juice land continue to bake the ham basting every 10 minutes, first with melted jalapeno jelly and then with the accumulated juices from the pan, til it's golden brown and shiny and is fully heated through, about 40 minutes. Let ham rest at least 20 minutes before carving. Serve warm or cool. Serves 12, with leftovers.