Large pieces of meat have always intimidated me in the kitchen. It’s one thing to mess up a side dish or dessert. It’s a whole other kettle of fish to mess up the centerpiece, especially on a holiday. So I stick with simple, nearly infallible recipes for special occasions. I first saw this Red Pepper Jelly and Coffee Crusted Ham and thought to myself, “Coffee?” Ham and coffee just don’t seem to mix. But then I thought about the science behind it. The acidity from the coffee would break down the meat and tenderize it. The jelly would add a balance of spicy and sweet. Together they might just work. This would either be the worst ham on the planet or my new favorite recipe. I am happy to report that coffee crusted ham is absolutely melt-in-your-mouth amazing and worth a try in your kitchen!
The ingredients are simple: a 12-16 oz jar of red pepper jelly, 1/2 teaspoon of Kosher salt, and a half cup of extra strong coffee. I brewed a regular batch of coffee and added twice the amount of coffee grounds in order to give it extra boldness. I used a half cup for my coffee crusted ham recipe and made the rest into a glass of Copycat Starbucks Vanilla Iced Coffee. It gave me something yummy to sip on while I worked with the meat. 🙂
Whisk all the ingredients so that they are thick but smooth.
Place a 9-13 pound spiral ham into a roasting pan. You will want a ham that has been pre-cooked and pre-sliced. You can find these in the pork section of nearly any supermarket and there are usually specials near the major holidays. My ham was 9.5 pounds. Make sure you set it inside a roasting pan with a lifted rack so that air can move underneath the coffee crusted ham.
Generously slather on 1/2 cup of the coffee/jelly mixture, pushing it down inside the pre-cut slices. I use a plastic marinating brush that makes the job really easy.
Place the coffee crusted ham into a preheated oven at 325 degrees. Cook the ham for about 90 minutes, basting it with half a cup of the coffee mixture every 30 minutes. (If you have to use your fingers to count like me, that means you’ll need to baste the ham 3 times.) 🙂 Pull the ham out and let it rest for about 10 minutes.
After letting it sit, feel free to slice it up and serve with any extra glaze. I like to turn my ham on its widest side and garnish it with parsley and oranges. It makes for a beautiful centerpiece and it’s really easy to cut.
I simply take a sharp knife and cut down the sides. After everyone is served, I am left with the ham bone that I can use to make delicious soups such as Ham, Spinach, and Cannellini Bean Soup and Ham and Barley Soup. These are delicious and comforting meals that are healthy and significantly cut down on food waste.
If I have large chunks of ham left, I use them in quick recipes like Ham and Pineapple Pinwheels or Cheesy Ham and Spinach Quiche. Baking this coffee crusted ham is a great way to make several meals out of one large piece of meat. And for me, that is incentive enough because it means less ingredients from the store, more money in my wallet, and less headache trying to figure out what to make for dinner.
I love this recipe so much I am going to make it again for Easter Sunday! Do you make the traditional ham for Easter too or do you like to branch out and try different things? In case you need some ideas, you may like to check out my 13 Foolproof Recipes for Easter Sunday or look at my Easter Recipes board on Pinterest. If you try this recipe, please let me know what you think of it in the comment section below! Happy cooking y’all!
Red Pepper Jelly and Coffee Crusted Ham
- 9-13 lb precooked and spiral sliced ham
- 1/2 cup coffee brewed at double strength
- 12-16 oz jar red pepper jelly
- 1/2 tsp Kosher salt
- Place ham in roasting pan and heat oven to 325 degrees.
- Whisk all ingredients together until thick but smooth.
- Cover the ham with 1/2 cup of glaze, pushing into all the crevices.
- Bake ham at 325 degrees for 90 minutes, basting with 1/2 cup of glaze every 30 minutes.
- Remove the ham and let it sit for 10 minutes.
- Serve warm with extra glaze if desired.