With Easter upon us, many are looking for new ways to enjoy old favorites. Using a few tablespoons of our Peach Habanero Pepper Jelly in this ham glaze still let's you have plenty left over for a classic cream cheese and cracker appetizer as well.
For the Ham:
For the Glaze:
· Score ham ¼” deep and 1” apart, repeating crosshatching the cuts in a diamond pattern. Scatter the cloves in the crosscuts.
· Pour ½ cup of apple cider in the bottom of the slow cooker, place ham on top. Cover and cook on high for 1 hour.
· Mix together the brown sugar, pepper jelly, mustard and vinegar. Pour ½ cup of this glaze evenly all over the ham. Cover & cook on low for about 3-4 hours, or until internal temperature reaches 140*, basting occasionally.
· Remove ham from slow cooker, dab on the remaining glaze and let rest for 15 min before carving.