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Hot Pepper Jelly
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The traditional spicy-sweet condiment based on the famous hot and flavourful Jamaican Scotch Bonnet Pepper. Original Pepper Jelly is the perfect accompaniment for all meats, hot or cold, and excels when mixed with cream cheese for canapes or used as a spread or a dip. It also make a superb glaze for meats and vegetables.
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Busha Browne's Original Hot Pepper Jelly
Available in both 12oz. and 4oz. sizes, Busha Browne's Original Guava Jelly is tasty on poultry, particularly chicken or duck.

Busha's Original Hot Pepper Jelly
1 Baked Ham with bone
Whole cloves to cover surface of ham
1/4 cup Prepared Dijon mustard
3 cups Pineapple Juice
1/2 cup Busha Browne's Original Pepper Jelly

Rub skinned, scored ham with prepared Dijon mustard and spread with the Pepper Jelly. Dot with cloves. Place ham in roasting pan and add pineapple juice. Bake in oven preheated to 350°F (180°C) for an hour basting frequently. Skim fat from pan juices and pour juices into a sauceboat. Accompany ham with mustard, additional Pepper Jelly, or Busha Browne's Chutneys and pan juices.
For more recipes see Busha Browne's Indispensable Compendium of Traditional Jamaican Cookery.
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