Pepper Jelly Ham Recipe

One of the best things about Thanksgiving is the leftovers. Days filled with meals from the Thanksgiving table splendor. Ham one day, turkey the next, raviolis the day after that. We cook like crazy for a week and it does pay off with at least a week of leftovers cooked this way or that. A great meal to use leftover ham is (yadda yadda, ham and bean soup) Pepper Jelly Ham. It is a simple 4 ingredient dish that I developed to be tasty and simple. It is such a change of pace during the holidays that you will forget it is actually leftovers. That's a good thing. Served over rice this saucy meal is sweet with just the right amount of spice.

By Robin

Pepper Jelly Ham

Ingredients:

4 cups cubed ham
1- 20 ounce can pineapple chunks in juice not heavy syrup, drained, reserving juice
1- 12 ounce jar red pepper jelly*
1 T. cornstarch

Directions:

In a large pot, over medium-high heat, heat ham, pineapple, and jelly until bubbly. Meanwhile stir cornstarch into reserved pineapple juice. Once the jelly is melted and bubbly, add the pineapple juice/cornstarch mixture and stir well. Simmer for about 10-15 minutes, stirring occasionally until sauce is thick and glossy. Serve over steamed rice. If you like it a bit hotter, add Sriracha to taste. Serves 6.

*Note - I used a 12 ounce jar of Cranberry Pepper Jelly sold in the cheese section at Whole Foods. It is delicious. Do try it.