Smoky Glazed Ham with Red Pepper Jelly

Ingredients

• 1.5 teaspoons peppercorns black crushed
• 1  carrots thinly sliced
• 2 cups coca-cola dry
• 1.5 teaspoons coriander seeds crushed
• 1.5 teaspoons fennel seeds crushed
• 2 ounces ginger fresh thinly sliced
• 1  ham smoked bone-in
• 0.5 cup buckwheat honey dark
• 1 serving pepper jelly red for serving
• 3 cups chicken stock see low-sodium
• 1.5 cups pinot noir chocolate brownies dry red
• 5 small chiles dried red (small)
• 0.3  red wine vinegar 
• 0.5  onion sweet thinly sliced
• 0.5 cup sugar 
• 3 cups water 

Equipment

• bowl
• sauce pan
• oven
• sieve
• roasting pan
• kitchen thermometer

Directions

1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over moderately high heat for 20 minutes.
2. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. Strain the sauce through a fine sieve into a heatproof bowl.
3. Meanwhile, preheat the oven to 37
4. Set the ham skin side up in a 12-by-15-inch roasting pan and pour half of the sauce on top. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes.
5. Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 12
6. Transfer the ham to a carving board and let rest for 15 minutes. Discard the skin from the ham before slicing.
7. Serve the ham with the Red Pepper Jelly.