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Red pepper jelly, orange and warm spices make a sweet and spicy glaze for the holiday ham.
1 bone-in spiral-cut ham, (about 8 pounds)
1 cup Kitchen Basics® Original Chicken Stock
1 cup red pepper jelly
2 teaspoons grated orange peel
1 tablespoon orange juice
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/2 teaspoon McCormick Gourmet™ Ginger, Ground
1/4 teaspoon McCormick Gourmet™ Cloves, Ground
Preheat oven to 325°F. Place ham, cut-side down, in large roasting pan. Pour stock into pan.
Mix red pepper jelly, orange peel and juice, and spices in small bowl until well blended. Brush 1/2 of the pepper jelly mixture over ham, gently separating the slices so glaze can reach middle of ham. Cover loosely with foil.
Bake 1 hour, basting occasionally. Remove foil. Brush with remaining pepper jelly mixture. Bake 45 minutes longer. Serve ham with pan drippings.
(Amount per serving)