Smoky Glazed Ham with Red Pepper Jelly


Savor the mouthwatering tastes of Easter with our premium Smoky Glazed Ham with Red Pepper Jelly. Imagine perfectly smoked, tender slices of ham covered in a rich glaze that perfectly balances flavors of sweetness and smoke. Taste the perfect harmony of flavors with every soft bite—the savory, meaty flavor of the ham combines with the bright sweetness of the red pepper jelly. This culinary creation is more than simply a dish; it’s a celebration of flavor and tradition that gathers loved ones around the table to share in the joys of Easter.


Red Pepper Jelly

  • 3 red bell peppers (1 1/2 pounds), finely diced into 1/8-inch pieces
  • 2 Anaheim chiles (6 ounces), finely diced into 1/8-inch pieces
  • 4 cups sugar
  • 1 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1 (3-ounce) pouch liquid pectin (do not use low-sugar pectin)


  • 3 cups chicken stock or low-sodium broth
  • 3 cups water
  • 2 cups cola, preferably GuS Dry Cola
  • 1 1/2 cups Pinot Noir or other dry red wine
  • 1/2 cup turbinado sugar
  • 1/2 cup buckwheat honey or other dark honey
  • 1/4 cup red wine vinegar
  • 1/2 sweet onion, thinly sliced
  • 1/2 cup thinly sliced fresh ginger (2 ounces)
  • 1 carrot, thinly sliced
  • 5 small dried red chiles
  • 1 1/2 teaspoons coriander seeds, crushed
  • 1 1/2 teaspoons fennel seeds, crushed
  • 1 1/2 teaspoons black peppercorns, crushed
  • 1 (8-pound) bone-in smoked ham


Make the Jelly

  1. In a large saucepan, combine the bell peppers, Anaheim’s, sugar, vinegar, and salt and bring to a boil. Simmer over moderately high heat, stirring occasionally, until the peppers are softened, 20 to 25 minutes.
  2. Increase the heat to high and quickly stir in the pectin. Boil for 1 minute, then remove from the heat. Using a wooden spoon, stir the mixture just until the foam subsides, then immediately ladle the jelly into a heatproof bowl or jars. Let cool completely, then cover and refrigerate until set, at least 12 hours.

Make the Ham

  1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot, and chiles to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
  2. Meanwhile, preheat the oven to 375°F. Set the ham skin side up in a 12 by 15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
  3. Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°F. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.

Make Ahead

The sauce can be refrigerated for up to 2 days. Rewarm slightly before using. The Red Pepper Jelly can be refrigerated for up to 3 weeks.

Essential Tools and Equipment

To produce delicious outcomes, it’s necessary to have certain commercial tools and equipment when making the perfect Smoky Glazed Ham with Red Pepper Jelly. First of all, a good roasting pan makes sure the ham cooks evenly and caramelizes. The correct cooking of the ham is ensured by the accurate temperature control provided by a dependable meat thermometer. A commercial-grade smoker or smoker box is essential for adding that distinctive smokey taste, giving the ham an alluring depth and scent. A robust carving knife guarantees effortless slicing for serving, and a pastry brush is a must for evenly applying the rich glaze. With these basic ingredients, you can make a delicious Smoky Glazed Ham that will satisfy any pallet.

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