¾ cups Kelly’s Habañero Pepper Jelly (we like Kelly's but you can use one you like also)
½ cup orange juice
5 whole cloves
Salt & black pepper, to taste
1 cup white wine
Preheat oven to 350°F.
Combine pepper jelly, orange juice and cloves in a small saucepan over medium
heat. Bring to a simmer, whisking until combined. Season to taste with
salt and pepper.
Pour the white wine into a Dutch oven, or similar cooking pot with a tightly
fitting lid. Add the ham, cover airtight and roast for 30 minutes. Remove lid,
pour 1/3 of the glaze over the ham and cook uncovered for 10 minutes.
Again, pour another 1/3 of the glaze over the ham and cook another 10 minutes.
Repeat with the final 1/3 of the glaze, cooking a final 10 minutes. The
internal temperature of the ham should be 140°F. Remove from oven, allow
to rest 5 minutes, then slice and serve.