We’re getting ready to move, in a few months that is, but we’re trying to clean out the small freezer in the garage because it has to be defrosted before we move it, and before we defrost it, we have to empty it.
I was happy to discover, under all the boxes of frozen pizza, a frozen ham!
So, for dinner tonight, we had Pepper Jelly glazed ham. There were two slices left over, which Tim plans to take for lunch tomorrow, but I’m not sure that’s going to happen because our son saw me wrap them and put them in the refrigerator.
Here’s how I made it; remember, recipes don’t have to be fancy to be fantastic.
Texas Pepper Jelly
(is it complicated yet?)
What to do:
Put the ham in a baking dish, smear it all over with the pepper jelly, and bake it for a half hour at 350. If your ham wasn’t quite thawed when you started, stick a long sharp knife in it to make sure it’s heated through.
That’s it. And it was yummy good.
The last time we had Pepper Jelly glazed ham for dinner, I used Pineapple Habanero. This time, I used Berry Medley. We’re still arguing over which was best; so far, it’s a pretty clean 50-50 deal.