Cider-Pepper Jelly Glazed Ham
Serves: 10 to 12 servings
  • 1 (8-pound) semi-boneless smoked ham, patted dry
  • ¾ cup pepper jelly
  • ¼ cup apple cider
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground nutmeg
  • ¼ to ¾ teaspoon crushed red pepper
  1. Preheat oven to 325°. Position rack in bottom third of oven.
  2. Place ham, cut side down, in a 12-inch cast-iron skillet. In a medium bowl, whisk together pepper jelly and all remaining ingredients. Brush ½ cup pepper jelly mixture onto ham; reserve remaining mixture. Loosely cover with foil.
  3. Bake until a meat thermometer inserted in thickest portion of ham registers 130°, about 2½ hours.
  4. Increase oven temperature to broil. Uncover and brush with ¼ cup pepper jelly mixture. Broil, brushing with remaining pepper jelly mixture every 5 minutes, until golden brown, about 20 minutes more. Let stand for 20 minutes before slicing.
Recipe by Southern Cast Iron at