5-Ingredient Red Pepper Jelly Glazed Ham

If you ask me, red pepper jelly is one of those ingredients that doesn’t get enough credit.

This sweet and slightly spicy glazed ham makes a showstopping centerpiece that’s way easier than it looks. The jelly combines with orange marmalade and fresh citrus to create a sticky, glossy coating that caramelizes beautifully in the oven.

It’s brushed over a bone-in ham and baked until golden and fragrant. The sweet heat from the pepper jelly plays perfectly with the bright orange flavor, while the ham stays juicy underneath.

It’s a crowd-pleasing main dish that looks fancy but comes together with just five ingredients, perfect for holiday dinners or Sunday suppers.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a bone-in, fully cooked ham from your grocery store – usually labeled as “spiral-cut” or “city ham.” These hams are already cooked, so you’re really just heating them through and adding that delicious glaze. A spiral-cut ham is especially convenient because it’s pre-sliced, making it super easy to serve once it’s done. If you can only find a boneless ham, that’ll work too, though bone-in tends to stay moister during cooking and has a bit more flavor. Just make sure whatever you buy says “fully cooked” on the label so you know you’re starting with a ham that’s ready to go.

Options for Substitutions

This glaze recipe is pretty forgiving, so here are some swaps you can make:

• Red pepper jelly: If you can’t find red pepper jelly, try using apricot preserves or peach jam for a sweet glaze. You’ll lose the slight kick, but you can add a pinch of red pepper flakes to bring back some heat.
• Orange marmalade: Apricot jam, pineapple preserves, or even apple jelly work well here. Just pick something with a bit of tartness to balance the sweetness.
• Orange juice and zest: Pineapple juice makes a great substitute and pairs nicely with ham. You can also use apple juice or even ginger ale in a pinch. If you’re swapping the juice, skip the zest or use lemon zest instead.
• Bone-in ham: A boneless ham works just fine – just adjust your cooking time since it may cook a bit faster. Make sure whatever ham you choose is fully cooked, as you’re really just heating it through and adding that glaze.

Watch Out for These Mistakes While Cooking

The biggest mistake when glazing ham is applying the glaze too early, which causes it to burn and turn bitter – wait until the last 30-45 minutes of cooking to brush on your red pepper jelly mixture so it caramelizes perfectly without scorching.

Overcooking a fully cooked ham is another common error that leads to dry, tough meat, so use a meat thermometer and aim for an internal temperature of 140°F, not the 165°F you’d use for raw meat.

To get an even glaze that sticks to the ham instead of sliding off, score the surface in a diamond pattern about ¼-inch deep before baking, and baste every 15 minutes during the glazing period to build up those delicious layers.

If your glaze seems too thick to spread easily, warm it gently on the stove with a splash of extra orange juice until it reaches a brushable consistency.

What to Serve With Red Pepper Jelly Glazed Ham?

This sweet and spicy ham is perfect for holiday dinners or Sunday suppers, and it pairs beautifully with classic comfort sides. I love serving it with creamy mashed potatoes or a sweet potato casserole to balance out the tangy glaze. Green beans almondine or roasted Brussels sprouts add a nice fresh element to the plate, and don’t forget the dinner rolls for soaking up that delicious glaze. For a complete spread, add a simple arugula salad with a light vinaigrette or some mac and cheese if you’re feeding a crowd.

Storage Instructions

Store: Leftover ham keeps really well in the fridge for up to 5 days. Just wrap it tightly in aluminum foil or store it in an airtight container. I like to slice some of it up right away so it’s ready to grab for sandwiches or breakfast throughout the week.

Freeze: Ham freezes great if you’ve got more than you can eat in a few days. Slice or cube it first, then store in freezer bags with as much air pressed out as possible. It’ll stay good for up to 3 months, and you can pull out just what you need for soups, casseroles, or omelets.

Reheat: To warm up slices, just heat them in a skillet over medium heat for a couple minutes per side, or microwave on medium power. If you want to reheat a larger portion, wrap it in foil and warm it in a 325°F oven until heated through, about 10 minutes per pound.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5100-5600
• Protein: 400-440 g
• Fat: 320-360 g
• Carbohydrates: 260-300 g

Ingredients

For the ham:

• 1 bone-in fully cooked ham (9 to 10 lb) (I prefer spiral-cut for easier serving)

For the glaze:

• 1/2 cup orange juice (fresh squeezed for best flavor)
• 9.5 oz red pepper jelly (I use Stonewall Kitchen)
• 9 oz orange marmalade
• 1 tbsp orange zest (freshly grated)

Step 1: Prepare the Ham for Roasting

• 1 bone-in fully cooked ham

Preheat your oven to 325 degrees Fahrenheit.

Take your bone-in fully cooked ham ($I prefer spiral-cut for easier serving$) and trim any excess fat from its surface.

Place the ham in a roasting pan, then cover it tightly with aluminum foil to ensure it heats evenly and stays moist during the initial cooking phase.

This initial covered roast helps retain all those delicious juices.

Step 2: Simmer the Red Pepper Glaze

• 1/2 cup orange juice
• 9.5 oz red pepper jelly
• 9 oz orange marmalade
• 1 tbsp orange zest

While the ham begins roasting, prepare your glaze.

In a medium saucepan, combine the red pepper jelly, orange marmalade, freshly grated orange zest, and fresh squeezed orange juice.

Bring this mixture to a boil over medium heat, stirring continuously to fully melt the jellies.

Once boiling, reduce the heat to a simmer and let it cook until the glaze has thickened to a syrupy consistency, which usually takes about 10-15 minutes.

Step 3: Roast and Glaze the Ham

Place the covered ham in the preheated oven and cook for 1 hour and 30 minutes.

After this time, remove the foil from the ham.

I always make sure the ham is perfectly uncovered at this point to get that beautiful crust.

Brush a generous layer of the prepared red pepper glaze over the entire surface of the ham, then return it to the oven, uncovered, for 15 minutes.

Repeat this glazing and cooking process one more time for another 15 minutes to build up a thick, glossy, irresistible candied coating.

Step 4: Rest and Serve

Once the ham has developed a beautiful glaze and is heated through, remove it from the oven.

It’s crucial to let the ham rest for at least 15 minutes before carving; this allows the juices to redistribute, ensuring a tender and flavorful result.

I always let my roasts rest, it truly makes all the difference!

After resting, slice and serve the ham warm, making sure to spoon any extra glaze from the pan over each serving.