Lunch: Smoky Glazed Ham with Red Pepper Jelly Recipe | MyRecipes

Chef Jonathon Sawyer's secret to a successful holiday feast is doing most of his preparation ahead of time, for what he calls "easy game-day execution." He makes the sauce that becomes a sweet-sticky glaze and the spicy pepper jelly a few days in advance;

This recipe includes fertility superfoods such as:

Honey

Health and fertility benefits of Smoky Glazed Ham with Red Pepper Jelly Recipe | MyRecipes

One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

3 cups chicken stock or low-sodium broth
3 cups water
2 cups cola, preferably GuS Dry Cola
1 1/2 cups Pinot Noir or other dry red wine
1/2 cup turbinado sugar
1/2 cup buckwheat honey or other dark honey
1/4 red wine vinegar
1/2 sweet onion, thinly sliced
1/2 cup (2 ounces) fresh ginger, thinly sliced
1 carrot, thinly sliced
5 (small) dried red chiles
1 1/2 teaspoons coriander seeds, crushed
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons black peppercorns, crushed
1 bone-in smoked ham
Red Pepper Jelly, for serving

Instructions

In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over moderately high heat for 20 minutes. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
Meanwhile, preheat the oven to 375 °. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120 °. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing. Serve the ham with the Red Pepper Jelly.

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