Pineapple Pepper Jelly Ham

1 hr 45 mins


serves 1

It’s beginning to feel a lot like Christmas! And Caribbean Passion is sharing so many festive recipes. You have to try this Pineapple Pepper Jelly Ham recipe.

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1 Caribbean Passion bone-in leg ham (or your favourite ham)
2 cup pineapple juice
1.5 cups brown sugar1
1 lime (zest)
1 lime juice
3 Scotch Bonnet Peppers
2 cup fresh pineapple
0.25 tsp salt



Preheat oven to 350°F. Remove all the packaging and nets from the ham.
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Wrap the ham in several layers of foil and place in a baking pan. Fill the baking dish with water.
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Place ham in the oven to warm, 10 mins per pound (6-8 mins for a boneless ham).
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Chop the pineapple into cubes and mince the Scotch Bonnet Peppers.
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In a saucepan combine, pineapples, pineapple juice, lime juice, lime zest, scotch bonnet peppers, and salt. Boil until it becomes a light syrup.
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Remove ham from oven, discard water and remove foil.
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Peel away the skin and carve off the desired amount of fat. Using a sharp knife, score the fat diagonally.
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Pour the pineapple pepper sauce over the ham, making sure to tuck the pineapple chunks under the ham so they don’t burn as the ham caramelizes.
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Increase oven temperature to 475°F – 500°F. Add the ham, occasionally basting until golden and caramelized.
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Remove from oven when it has reached the desired color and set aside to rest before carving.
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Reserve the pineapple pepper jelly that has thickened and formed at the bottom of the pan. It will be chunky; you can also blend it into a smooth paste.
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Serve the pepper jelly on top of ham slices.
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