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I've been tweaking this Pepper Jelly Glazed Ham recipe for the past few years, and it's become a staple at our house for both holidays and breakfast/brunch gatherings.
For years, I would splurge on a Honey Baked Ham for our Christmas morning breakfast. Their hams are so delicious… but also, SO darn expensive! After one too many holiday seasons of sticker shock, I decided to see if I could create an easy glazed ham at home that delivered the same sweet-savory magic, without the hefty price tag.
This recipe does exactly that! Although it has a different flavor profile, it definitely rivals Honey Baked Ham in flavor and tenderness, using a fully cooked spiral ham and an easy homemade glaze.
How to make this Pepper Jelly Glazed Ham
Instead of using the packet that comes with most spiral hams, I make a pepper jelly ham glaze with just a handful of ingredients: pepper jelly, brown sugar, a splash of soy sauce, fresh orange zest and juice, grainy mustard, and a touch of Worcestershire sauce. The result is a sweet-savory spiral ham glaze, not spicy, but with a delicious zip of pizzazz.
After about an hour in a 350ËšF oven, the ham emerges tender, juicy, and beautifully glazed, a crowd-pleasing holiday ham recipe that's special enough for Christmas or Easter, yet easy enough for a relaxed brunch with friends.
It's the kind of dish that makes people think you worked much harder than you did and, as you know, if you're a regular around here, those are always my favorite recipes to share!
Ingredients you'll need for this recipe
You don't need anything fancy to make this Pepper Jelly Glazed Ham, just a handful of easy-to-find ingredients that come together into the fabulous sweet-savory glaze. A fully cooked spiral-cut ham does most of the work, while the glaze adds layers of flavor with just the right balance of sweetness, tang, and a little kick.
You'll need:
- A fully cooked spiral-cut ham - I have used both bone-in and boneless spiral-cut hams for this recipe. Both work well, although I find bone-in hams to be a bit juicier.
- Red pepper jelly - mild or hot, your choice. If I don't have any homemade pepper jelly, I really like Stonewall Red Pepper Jelly.
- Brown sugar - I like to use dark brown sugar, but light brown will also work.
- Soy sauce and Worcestershire sauce - these two balance the sweetness of the jelly and brown sugar.
- Grainy Dijon mustard - again, a nice savory layer of flavor.
- Fresh orange zest and juice to brighten everything up
That's it! The ingredients are simple, but the result is a beautifully glazed ham that tastes like you spent hours in the kitchen (when you really didn't).
A Recipe Made for Gathering
If you're looking for a holiday ham that's easy, impressive, and guaranteed to disappear, this Pepper Jelly Glazed Ham is the perfect choice! It's been tested, tweaked, and loved by many, here at The Café. I hope it earns a spot on your table too, whether that's for Christmas morning, a spring brunch, or a special meal with friends and family. If you give it a try, we'd love to hear how it turns out. ENJOY!
- Start with a fully cooked spiral ham. This recipe is designed to gently heat and glaze the ham, not cook it from scratch. Spiral hams absorb the glaze beautifully and make serving effortless.
- The best pan to use for this Pepper Jelly Glazed Ham. I really like using a heavy-duty sheet pan or jelly roll pan for this recipe. I always line it with foil for easy cleanup and choose a size that's just a bit bigger than the ham itself. If the pan is too big, the glaze can burn near the edges.
- Baste regularly. Brushing every 20 minutes builds layers of flavor and helps prevent the glaze from burning. Be sure to stir the glaze in the pan each time so it stays smooth. I like these silicone heat-resistant brushes.
- Skip the glaze packet. The homemade pepper jelly glaze adds so much more flavor and gives the ham that glossy, bakery-case finish. Plus, there are no "mystery ingredients".
- Choose your pepper jelly according to taste. Mild pepper jelly gives a bit of gentle warmth, while hot pepper jelly adds more kick. Either works... pick what suits you and your crowd.
- Let the ham rest before slicing. A short rest allows the juices to redistribute and makes slicing cleaner and easier.
- Prep ahead! You can prepare the glaze up to 2 days in advance and store it in the refrigerator. The ham can also be baked earlier in the day and gently reheated before serving.
- No need to cover the ham. Baking the ham uncovered allows the glaze to caramelize. If it begins to brown too quickly, loosely tent it with foil.
- Breakfast, brunch or dinner! We love this ham as a star for breakfast and brunch, but it also makes a fabulous main entrée and the BEST sandwiches ever, paired with a slice of cheese and these No-Knead Crusty Dinner Rolls.
- Serve warm or at room temp. This Pepper Jelly Glazed Ham is delicious served warm or at room temperature, making it ideal for entertaining.
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Pepper Jelly Glazed Ham
Ingredients
- 1 fully cooked spiral-cut ham, 7-10 pounds
- Âľ cup red pepper jelly
- Âľ cup brown sugar, light or dark
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons grainy Dijon mustard
- Zest of 1 medium orange
- Juice of 1 medium orange, about ÂĽ cup
Instructions
Prep
- Remove the ham from the refrigerator 1 hour before baking to take the chill off. Discard the glaze packet that comes with the ham. 1 fully cooked spiral-cut ham
- Preheat the oven to 350ËšF (175ËšC) with a rack positioned in the center.
- Line a sheet pan or a roasting pan with foil for easy cleanup.
Make the Glaze
- In a medium bowl, combine the pepper jelly, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, orange zest, and orange juice. Stir until smooth and well blended. Âľ cup red pepper jelly, Âľ cup brown sugar, 2 tablespoons soy sauce, 1 teaspoon Worcestershire sauce, 2 tablespoons grainy Dijon mustard, Zest of 1 medium orange, Juice of 1 medium orange
Bake the Ham
- Remove all packaging from the ham and pat it dry with paper towels. Place it in the prepared pan, flat side down.
- Pour the glaze evenly over the ham.
- Transfer the pan to the oven and bake uncovered for 20 minutes.
- Remove the ham from the oven and use a heat-resistant brush to baste it generously with the glaze in the pan.
- Return the ham to the oven and continue baking, basting every 20 minutes, stirring the glaze in the pan each time to prevent burning and ensure even coverage.
- Bake until the ham is heated through and beautifully glazed, 60-80 minutes total, depending on the size of the ham.
Finish & Serve
- Brush the ham one final time with the glaze and remove it from the oven.
- Let the ham rest for 15 minutes before serving.
- Pour any extra glaze from the pan into a small bowl or pitcher and serve alongside the ham, if desired.
Notes
Nutrition
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This recipe does NOT disappoint. It is spectacular and the flavors are all complimentary to the ham. What a showstopper on the table. Absolutely the best recipe for enjoying a spiral cut smoked ham. Delicious. Thank you for sharing such a clever idea.
Hi Stacey, Thanks for the excellent review and kind comments! It's wonderful to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
Wondering if you could do this in a slow cooker??
This pepper jelly glazed ham looks delicious—sweet, savory, and perfect for holidays or brunch.