Red Pepper Glazed Ham
1 - 5 To 8 Lb Cooked Ham With Bone In, Preferably Smoked
¼ Cup Water
½ Cup Hot Red Pepper Jelly
4 Tbsp Dijon Mustard
1 Tbsp Dried Dill Weed
Preheat Oven To 325°f.
Slice Off & Discard Ham Rind (what A Sin). Then Trim Off All But ¼ Inch Layer Of Fat. Place Ham On A Rack In A Heavy Roasting Pan. Using A Knife With A Sharp Tip, Score Top & Sides In A Diamond Pattern, About ¼ Inch Deep.
Pour Water Into Pan, Cover With Foil & Bake 15 Minutes Per Pound, About 1¼ Hours.
In A Small Bowl, Stir Jelly With Dijon & Dill. Mixture Will Be Lumpy.
After Baking Ham, Remove From Pan.
Increase Oven Temperature To 350°f.
Spread ½ Of Jelly Mixture Over Ham. Return To Oven. Bake, Uncovered, 10 Minutes. Spread With Remaining Mixture. Bake 10 Minutes.
Spread With Remaining Mixture. Bake 10 Minutes. Remove From Oven.
Let Stand 5 Minutes Before Slicing.