Sage Corn Muffins with Ham and Spicy Jelly

For jelly: In a small saucepan, combine apple jelly, jalapeño and sage leaves. Bring to a simmer over medium, stirring to melt jelly; reduce heat. Simmer, uncovered, 5 minutes. Strain through a fine-mesh sieve, pressing on solids. Transfer jelly to a small jar; cool slightly. Cover; chill 1 hour or until set. (Jelly can be made up to 1 week ahead.)

For muffins: Preheat oven to 400°. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray. In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Stir in chopped sage.

In a small bowl, lightly beat eggs. Stir in buttermilk, oil and melted butter. Pour into flour mixture. Stir until just combined, taking care not to overmix. Divide batter among muffin cups.

Bake until lightly golden and a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pan 5 minutes. Remove muffins from pan and cool on a wire rack. Serve muffins with jelly, softened butter and ham.