It’s like a tropical honey mustard. So delicious! This Guava Jelly Ham glaze from the vintage Jambalaya Cookbook is so simple and tasty. If you like classic flavors, but want to mix things up a bit, this recipe is for you. 

All you need is guava jelly and mustard. If you’re not familiar with guava jelly, this is your chance to meet your new favorite jam. Everyone will love it, I promise. It’s somewhere between a pear and a strawberry? I kind of taste pineapple, too, but maybe that’s just me. 

All you need to do is blend mustard and guava jelly (or jam, doesn’t matter). The recipe mentions heating them up, but you only need to do that if your jelly is really thick. My jelly was homemade, so it was easy to blend it thoroughly without heat. Just make sure you set aside about half of the glaze for dipping when you serve. 

If your ham already comes with glaze instructions, just follow those, but most glazes come out beautifully if you glaze it the last 40 minutes of the bake, giving it a second coat after 20 minutes. Just that simple. 

The pear-like texture of the jam is what makes it so great for this recipe. It really sticks to the outside of the ham, coating it in caramelized sweetness, adding a wonderful aromatic flavor. 

Oh, and the glaze you set aside earlier for serving? Add some of the pan drippings to it for an extra layer of flavor. This tropically delicious recipe is a real crowd pleaser without being boring, so enjoy mixing things up this Easter. You’ll love this uniquely delicious fruit and how it compliments salty ham perfectly. 

I hope you have a great Easter, and I hope this encourages you to try more old recipes!