This red pepper jelly Easter ham will delight your family with its fruity, spicy-sweet glaze. It’s sure to be the centerpiece of your holiday table!
1 (9-10 pound) bone-in, fully cooked ham
1 (9.5-ounce) jar red pepper jelly
1 (9-ounce) jar orange marmalade
1 tablespoon orange zest
½ cup orange juice
Preheat the oven to 325 degrees.
Trim any excess fat from the ham and if desired, score the top in an ‘X’ pattern. (Note: this isn’t necessary if using a spiral sliced ham)
Cover the ham tightly with foil. Place the foil-covered ham in a roasting pan with high sides and place in the oven for 1 hour and 30 minutes.
Meanwhile, make the glaze.
In a medium saucepan, add the pepper jelly, orange marmalade, zest, and juice.
Bring to a boil, stirring constantly to melt the jelly. Reduce to a simmer and cook until the mixture is thick and reduced to resemble a thick glaze.
Remove the foil from the ham and return the ham to the roasting pan.
Brush the ham with the glaze and continue to bake for 15 minutes.
Brush the ham generously again with glaze and bake for another 15 minutes.
Remove the ham from the oven and allow it to rest for 15 minutes.
Place the ham on a serving platter and spoon more of the glaze over top.
Slice from the bone and serve warm.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish - Ham
- Method: Bake
- Cuisine: American
Keywords: red pepper jelly Easter ham, Easter recipes, ham recipes, spicy food, red pepper jelly, pepper jelly