Pineapple Pepper Jelly Ham

Prep Time 10 minutes
Cook Time 15 minutes
Cook Time Per Pound 10 minutes


  • 1 Caribbean Passion bone-in leg ham (or your favourite ham)
  • 2 cup pineapple juice
  • 1½ cups brown sugar
  • 1 lime (zest)
  • 1 lime juice
  • 3 Scotch Bonnet Peppers
  • 2 cup fresh pineapple
  • ¼ tsp salt


  • Preheat oven to 350°F. Remove all the packaging and nets from the ham.
  • Wrap the ham in several layers of foil and place in a baking pan. Fill the baking dish with water.
  • Place ham in the oven to warm, 10 mins per pound (6-8 mins for a boneless ham).
  • Chop the pineapple into cubes and mince the Scotch Bonnet Peppers.
  • In a saucepan combine, pineapples, pineapple juice, lime juice, lime zest, scotch bonnet peppers, and salt. Boil until it becomes a light syrup.
  • Remove ham from oven, discard water and remove foil.
  • Peel away the skin and carve off the desired amount of fat. Using a sharp knife, score the fat diagonally.
  • Pour the pineapple pepper sauce over the ham, making sure to tuck the pineapple chunks under the ham so they don’t burn as the ham caramelizes.
  • Increase oven temperature to 475°F – 500°F. Add the ham, occasionally basting until golden and caramelized.
  • Remove from oven when it has reached the desired color and set aside to rest before carving.
  • Reserve the pineapple pepper jelly that has thickened and formed at the bottom of the pan. It will be chunky; you can also blend it into a smooth paste.
  • Serve the pepper jelly on top of ham slices.

Leave a Reply

Recipe Rating