Shrimp Skewers with Country Ham and Pepper Jelly - Andrew Zimmern

Ingredients

• 3/4 cup jalapeno jelly, or other hot pepper jelly
• 1/4 cup apple juice
• 3 tablespoons fresh thyme leaves
• 2 tablespoons minced parsley
• 3 tablespoons vegetable oil
• 3 tablespoons Crystal Hot Sauce
• 2 pounds head on shrimp, u-10 or u-12, peeled and deveined
• 1 pound cleaned and trimmed country ham, cut in 3/4-inch cubes