A smoked bone-in half ham, baked and finished with a glaze patterned on our Southern Jezebel Sauce, made with apple jelly, pineapple preserves and pepper jelly mixed with lemon-lime soda.
Apple and Pineapple "Jezebel" Glazed Ham
I love cooking a baked ham all year round, so it's not just a holiday thing for me. I cook them for a planned meal, then put up freezer bags of vacuum-sealed ham chunks and the ham bone for later.I wanted to give y'all another ham and had in mind the old school, traditional pineapple ham made with 7-up, Sprite or ginger ale, but decided to step it up a little bit by incorporating elements from my jezebel sauce, which is often used as a side condiment with baked ham, but using it here instead as a glaze.
Sounded good to me!
If you're from the South, you probably know exactly what Jezebel Sauce is, though it's still pretty uncertain how it got the name! In this case, I used the classic base sauce which is a mixture of pineapple and apple jelly, but substituted some pepper jelly for the traditional horseradish, because I love a good ham with pepper jelly.
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make my Apple and Pineapple Jezebel Glazed Ham.
Bring ham to room temperature for 30 minutes to 1 hour. I prefer to sweat the ham first. That is done by preheating oven to 325 degrees F. Score fat on the ham creating a diamond pattern. For easier clean up, prepare a roasting pan by double lining it with heavy aluminum foil. Place two to three additional pieces in the pan to form a tub for the ham. Place the ham cut side down in the pan.
Meanwhile, combine glaze ingredients in a saucepan with remaining 7-up and warm through.
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Remove from heat, stir in brown sugar and set aside to cool.
Remove ham from oven and uncover. Add fruit if desired, or if you prefer, wait to add it in the last half hour of cooking. Pour 1/2 of the glaze mixture over ham, loosely cover again and return to oven, for about 1-1/2 hours longer, or until internal temperature reaches 145 degrees F, basting about every 15 to 20 minutes and brushing with remaining glaze. Remove foil and baked uncovered the last 40 minutes.
Actual cooking time will depend on the size of your ham and also, whether you brought it to room temperature.
When to add the fruit is strictly a personal preference. I add them toward the end because I don't like the fruit too caramelized and overcooked, but I do enjoy it sometimes, though I only want it warmed through. Some folks prefer to put it on right away. It's really up to you!
Let ham rest for 15 minutes, then slice around the natural seams and transfer to platter. Spoon the remaining glaze over the slices or serve at the table on the side.
Apple and Pineapple "Jezebel" Glazed Ham
Yield: About 12+ Servings
Prep time: 15 MinCook time: 2 HourTotal time: 2 H & 15 M
A smoked bone-in half ham, baked and finished with a glaze patterned on our Southern Jezebel Sauce, made with apple jelly, pineapple preserves and pepper jelly mixed with lemon-lime soda.
Ingredients
- 1 (6 to 8 pound) fully baked, bone-in half shank ham
For the Glaze:
- 1-1/2 cups lemon-lime soda (like 7 up or Sprite) or ginger ale
- 1/2 cup apple jelly
- 1/2 cup pineapple preserves
- 1 tablespoon Creole mustard
- 1-1/2 tablespoons pepper jelly
- 2 tablespoons light brown sugar, packed
For Garnish (Optional)
- Pineapple rings
- Cherries
Instructions
- Bring ham to room temperature for 30 minutes to 1 hour.
- Preheat oven to 325 degrees F. Score fat on the ham creating a diamond pattern.
- For easier clean up, prepare a roasting pan by double lining it with heavy aluminum foil. Place two to three additional pieces in the pan to form a tub for the ham. Place the ham cut side down in the pan.
- Pour one cup of 7-up in the bottom of the tub, gather foil loosely around the ham and then tent with additional foil. Bake for about 30 minutes, until ham appears juicy.
- Meanwhile, combine glaze ingredients in a saucepan with remaining 7-up and warm through. Remove from heat, stir in brown sugar and set aside to cool.
- Remove ham from oven and uncover. Add fruit if desired, or if you prefer, wait to add it in the last half hour of cooking.
- Pour 1/2 of the glaze mixture over ham, loosely cover again and return to oven, for about 1-1/2 hours longer, or until internal temperature reaches 145 degrees F, basting about every 15 to 20 minutes and brushing with remaining glaze. Remove foil and baked uncovered the last 40 minutes.
- Actual time will depend on the size of your ham and also, whether you brought it to room temperature.
- Let ham rest for 15 minutes, then slice around the natural seams and transfer to platter. Spoon the remaining glaze over the slices or serve at the table on the side.
Notes:
When to add the fruit is strictly a personal preference. I add them toward the end because I don't like the fruit too caramelized and overcooked, but I do enjoy it sometimes, though I only want it warmed through. Some folks prefer to put it on right away. It's really up to you!
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