Hacienda Ham

~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~

You won’t believe how fire-roasted-chile Jammin’ Jelly complements ham! Here are a few ideas to get you going…


  • Butt-end bone-in ham
  • Hacienda Maize Fire-Roasted Chile Jammin’ Jelly
  • Non-stick cooking spray


  1. Bring ham to room temperature.
  2. Trim fat to your liking.
  3. Spray roasting rack and pan with non-stick cooking spray.
  4. Add ½ cup water or chicken broth to the bottom of the roaster pan to prevent drippings from scorching.
  5. Score ham through the rind with a sharp knife (diamond pattern: ¼” deep every 2”).
  6. Place in rack, cut side down.
  7. Roast according to package directions.
  8. One hour before fully roasted, start glazing with Jammin’ Jelly and a pastry brush; glaze every 10 minutes.
  9. Remove from oven. Let rest a minimum of 15 minutes before carving.
  10. Reserve the ham bone for stock or soup.
  11. If working with ham steak, heat in skillet, turn, add Jammin’ Jelly and caramelize both sides of ham steak stirring/turning frequently for a few minutes.
  12. Hacienda Ham au jus ( a take on red-eye gravy): deglaze pan with black coffee.  Remove fat as desired.  Add more Jammin’ Jelly to taste.
  13. Try this ham on John’s Whirly Bread!

! Savor !

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