Recipe Details

Spiral-Sliced Ham with Pepper Jelly Glaze

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

5-6 pound fully-cooked bone-in ham, half ham, spiral sliced
1 8-oz. jar hot pepper jelly

Cooking Directions


Place ham in shallow pan and heat in 350 degrees F. oven, uncovered, for 1 1/4 hours. (about 15-18 minutes per pound) until internal temperature on a thermometer reads 140 degrees F.

 The last 15 minutes, pour the pepper jelly over ham, spreading evenly. Heat for 10-15 minutes more, basting occasionally.

Serves 8

Serving Suggestions

Start a new family tradition this year with an Easter ham inspired by the Southwest. Serve with Asparagus Vinaigrette, Corn and Green Chile Souffle, and Cold Herbed Garbanzo Beans as part of the buffet.

Nutrition Information

Calories: 496 calories
Protein: 38 grams
Fat: 30 grams
Sodium: 2138 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 11 grams
Carbohydrates: 17 grams
Fiber: 0 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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by ba 05/05/2011
 nice