Glaze Holiday Ham With Pepper Jelly
Applying a sticky, sweet frosting to salty holiday hams is almost a matter of course, but the best frosting should not only taste sweet, but also taste to make them shine. A little vinegar or orange juice can add a bit of acidity and depth, but really interesting people glaze jerky pork with pepper jelly.
Pepper jelly is exactly what it sounds like – a sweet and spicy, swaying substance that does a great job of balancing greasy, savory meals and snacks. (If you need an introduction, simply pour a quarter cup of the product over a slice of cream cheese and eat it with wheat thinners; it’s a great, easy snack.)
When you brush the pepper glaze on the ham, you get all the flavors – sweet, salty, sour, bitter and smoky, as well as umami. This is all there is. Depending on how pungent your jelly is, you can add brown sugar to it, or even add half of another marmalade or jam. I don’t have an exact recipe, but I have a template, which is better, because people rarely follow recipes exactly anyway. To make the pepper ham frosting, you will need:
- 1/3/4 cup pepper jelly
- Any or all of the following: orange or apple juice, apple cider vinegar, brown sugar, Dijon mustard, other jam or jelly.
Place the pepper jelly in a bowl and dip the cracker into it to get an idea of ​​how hot you are working with. If it’s really hot, you can add half a cup of another spread, such as orange marmalade or cherry or blackberry jam. If it’s too hot, add a couple tablespoons of pepperless jelly or some brown sugar. Then add enough apple, orange juice, or water to give them a consistency that can be washed off with a brush or at least a spoon. If you want a flavorful glaze, add a little apple cider vinegar or mustard. Be sure to taste after each addition and don’t be afraid to step back and add more jelly.
Once you’ve got a sweet, spicy and tangy frosting, whisk it with a whisk for a smooth, smooth finish. If it doesn’t have to become syrup, let the frosting simmer on the stove to sit there. Then, when you have about an hour left to reheat the ham, start applying the frosting every 15 minutes until your ham reaches the desired serving temperature (I like about 130 ℉, but some people go up to 145 ℉). Remove from oven and let rest 15-20 minutes before slicing. Serve with any remaining icing.