Fire and Spice Ham

Sweet-hot pepper jelly and tangy pineapple preserves create an easy glaze for the ham.

Yield: 18 servings (serving size: about 3 ounces)

Ingredients

• 1  (5 1/2- to 6-pound) 33%-less-sodium smoked, fully cooked ham half
• Cooking spray
• 1/2  cup  red pepper jelly
• 1/2  cup  pineapple preserves
• 1/4  cup  packed brown sugar
• 1/4  teaspoon  ground cloves

Preparation

Preheat oven to 425°.

Trim fat and rind from ham half. Score outside of ham in a diamond pattern. Place ham on a broiler pan coated with cooking spray. Combine jelly and remaining ingredients, stirring with a whisk until well blended. Brush about one-third of jelly mixture over ham.

Bake at 425° for 5 minutes. Reduce oven temperature to 325° (do not remove ham from oven); bake an additional 45 minutes, basting ham with jelly mixture every 15 minutes. Transfer ham to a serving platter; let stand 15 minutes before slicing.

Nutritional Information

Calories:

188 (23% from fat)

Fat:

4.9g (sat 1.6g,mono 2.3g,poly 0.5g)

Protein:

18.4g

Carbohydrate:

16.8g

Fiber:

0.0g

Cholesterol:

47mg

Iron:

1.4mg

Sodium:

865mg

Calcium:

10mg