Pineapple Pepper Jelly Glazed Ham


  • 1 10-12 lb half shank smoked ham
  • 1 15 oz can of sliced pineapples, drained or approx. 10 rings of fresh pineapple
  • 10 Marashino cherries on toothpicks
  • 1 8 oz jar of TT’s Pineapple Jalapeno Pepper Jelly


  1. Preheat oven to 350 degrees.
  2. Prepare ham in 3-4-inch-deep baking dish.
  3. Place pineapple rings on ham securing in the center of the ring with cherries on toothpicks.
  4. Using 3-4 oz of Pineapple Jalapeno pepper jelly, glaze the entire ham before placing in the oven.
  5. Check ever 15-20 minutes as ham begins to bake, re-glazing as desire with more Pineapple Jalapeno pepper jelly as well as basting with juices from the pan.
  6. When ham begins to brown on edges, loosely cover ham with foil not allowing to stick to the glazing.
  7. A 10-12 lb ham should bake 60 to 90 minutes total until suitable browned, glazed and tender through the center.
  8. Remove ham from oven and pan and let rest 20 minutes on cutting board before slicing.
  9. Retain juices from the pan and baste these drippings over sliced ham when serving.