By: Nathan Michael & Julia Flowers

Elevate your holiday feast with a Pepper Jelly Bourbon Glaze that perfectly complements the rich and succulent flavors of Kurobuta ham, courtesy of the culinary talents of Nathan Michael & Julia Flowers. This sweet and tangy glaze with a subtle hint of bourbon adds a delightful twist to your traditional ham recipe. It's simple to make and will impress your guests with its combination of sweet, spicy, and smoky notes.



  • 8-10lb SRF Bone-In Ham Buy Now
  • 1 tablespoon of fennel seeds
  • 1 tablespoon of whole black peppercorns
  • 1 tablespoon of kosher salt
  • 1 tablespoon of brown sugar
  • 1 cup of water
  • 10.5-11 oz jar of Pepper Jelly
  • 3 Tablespoons Bourbon


Position oven rack in the bottom third of the oven and preheat to 325°F.
In a mortar and pestle (or spice grinder), grind the fennel seeds and peppercorns.
Add the kosher salt and brown sugar and stir to combine.
Rub the mix all over the ham and place in a roasting pan (cut side down) with a wire rack insert.
Pour 4 cups of water into the bottom of the pan.
In a small bowl mix together the pepper jelly and bourbon until combined.
Pour half the glaze over the ham and distribute evenly with a brush. Place in the oven and cook until the instant-read thermometer reaches 130°. This will take about 2-and-a-half hours depending on size.
After an hour of cooking glaze the ham again and loosely place a large piece of foil over the ham to ensure the glaze doesn’t burn.
Remove from the oven and let rest 20 minutes before slicing.
Serve with your favorite soft rolls and serve with a variety of mustards and pickles.
Some of our favorites are dijon, grainy mustard, honey dijon, and spicy brown. Mixed with sliced kosher dills, cornichons, and sweet and spicy dill pickles.