Smoky Glazed Ham with Red Pepper Jelly

Chef Jonathon Sawyer's secret to a successful holiday feast is doing most of his preparation ahead of time, for what he calls "easy game-day execution." He makes the sauce, which becomes a sweet-sticky glaze, as well as the spicy pepper jelly a few days in advance; then, on Christmas day, all he has to do is bake the ham. The multipurpose jelly is as good on beef and other kinds of pork as it is on ham. It's great to give as a gift, too.

Smoky Glazed Ham with Red Pepper Jelly
Photo: © John Kernick
Active Time:
1 hrs
Refrigerate Time:
12 hrs
Total Time:
16 hrs 25 mins
Yield:
8 to 10 servings

Ingredients

Red Pepper Jelly

  • 3 red bell peppers (1 1/2 pounds), finely diced into 1/8-inch pieces

  • 2 Anaheim chiles (6 ounces), finely diced into 1/8-inch pieces

  • 4 cups sugar

  • 1 cup white wine vinegar

  • 1/2 teaspoon salt

  • 1 (3-ounce) pouch liquid pectin (do not use low-sugar pectin)

Ham

  • 3 cups chicken stock or low-sodium broth

  • 3 cups water

  • 2 cups cola, preferably GuS Dry Cola

  • 1 1/2 cups Pinot Noir or other dry red wine

  • 1/2 cup turbinado sugar

  • 1/2 cup buckwheat honey or other dark honey

  • 1/4 cup red wine vinegar

  • 1/2 sweet onion, thinly sliced

  • 1/2 cup thinly sliced fresh ginger (2 ounces)

  • 1 carrot, thinly sliced

  • 5 small dried red chiles

  • 1 1/2 teaspoons coriander seeds, crushed

  • 1 1/2 teaspoons fennel seeds, crushed

  • 1 1/2 teaspoons black peppercorns, crushed

  • 1 (8-pound) bone-in smoked ham

Directions

Make the Jelly

  1. In a large saucepan, combine the bell peppers, Anaheims, sugar, vinegar, and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the peppers are softened, 20 to 25 minutes.

  2. Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.

Make the Ham

  1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot, and chiles to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.

  2. Meanwhile, preheat the oven to 375°F. Set the ham skin side up in a 12 by 15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.

  3. Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°F. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.

Make Ahead

The sauce can be refrigerated for up to 2 days. Rewarm slightly before using. The Red Pepper Jelly can be refrigerated for up to 3 weeks.

Suggested Pairing

Jonathon Sawyer worked with Sineann winery to create a Pinot Noir named for The Greenhouse Tavern. Oregon Pinots tend to be spicy and berry-rich — great with this flavorful ham.

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