Ham with Pepper Jelly Glaze

Easter is upon us and many will be preparing a meal for a gathering of family and friends.  

If you are planning to have ham as part of your meal, I invite you to try the recipe below.  It is easy and is sure to impress.

Ham with Pepper Jelly Glaze

15 - 18 lb. bone-in or boneless whole fully cooked ham
1 T. olive oil
1 t. freshly ground pepper
2 cups white wine
2 T. whole peppercorns
1 T. whole cloves
2 bay leaves
4 cups water
6 cups ginger ale
1/2 cup Glass Farm Greens Pepper Jelly
1 T. Dijon mustard

Preheat oven to 350°.
Score the surface of the ham in a diamond pattern 1/8" deep.
Place ham in a large roasting pan with a rack.
Pour olive oil in bottom of pan.
Pour wine into bottom of pan; stir in peppercorns, cloves, and bay leaves.
Add 4 cups of water.
Tent it with foil and bake for 2 - 2 1/2 hours (per package instructions).
While ham is baking, bring ginger ale to a boil in a skillet over medium-high heat.  Boil until reduced to 3/4 cup (about 25 - 30 minutes.)
Remove from heat and stir in pepper jelly and mustard until smooth. 
Remove foil from ham and brush the glaze all over the ham. 
Return ham to oven for the remaining baking time (per package instructions).
Repeat baste every 20 minutes.
Allow ham to cool 15 - 20 minutes before carving. 

Enjoy!


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