Pepper Jam Glazed Ham

Pepper Jam Glazed Ham


1 pounds whole fully cooked ham (15-18- bone-in or boneless)

1 tablespoon olive oil

1 teaspoon freshly ground pepper

2 cups Riesling or other white wine

2 tablespoons whole peppercorns

1 tablespoon whole cloves

2 leaves bay

4 cups water

6 cups ginger ale

½ cup pepper jam- we recommend Rollicking Buckaroo Pepper Jam (mild, medium, or hot)

1 tablespoon whole grain Dijon mustard


Preheat the oven to 350 F.

Score the surface of the ham in a diamond pattern about ⅛ inch deep.

Place the ham in a large roasting pan with a rack.

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 to 2 ½ hours (as per the package directions).

Meanwhile, bring ginger ale to a boil in a deep sided 12- inch skillet over medium- high heat, and boil until reduced to ¾ cup- about 25-30 minutes.

Remove from heat, stir in pepper jam and mustard until smooth.

After 2 hours of baking, remove the foil from ham and brush the glaze all over the ham.

Leave foil off of ham for the remainder of the baking time.

Repeat baste every 20 minutes until ham is cooked through.

If ham starts to brown too much, cover loosely with foil.

Remove from oven and allow to rest 15-20 minutes before carving.

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