Prep 35 mins
Cook 1 hr 30 mins
You can use a 14-pound bone-in ham also, and you can use more pineapple rings and maraschino cherries if desired to cover ham. A bone-in ham has just about the same amount of meat on it as a 7-8 boneless pound ham, as the bone accounts for about 4 pounds of the weight. This recipe can be made with both a bone-in or boneless ham. Stay close to the oven as this ham must be basted every 20 minutes. The cooking time is estimated depending on the size of ham, and also depends if you are cooking a bone-in or boneless ham, always check the weight on the package wrap and adjust the cooking time to that weight. The pineapple basting sauce can be made a day ahead and reheated before adding it into the roasting pan.
- 1 (7 -8 lb) boneless ham
- 4 cups pineapple juice
- fresh ginger (cut into about a 1-inch piece and sliced)
- 5 garlic cloves, coarsley chopped
- 15 -20 whole cloves (use as many as you need)
- 1⁄4 cup Dijon mustard (Dijon mustard only for this!)
- 1 1⁄4 cups light brown sugar
- 10 pineapple rings
- 10 maraschino cherries
- In a saucepan combine the pineapple juice, ginger slices and garlic; bring to a boil, reduce heat to medium-low and simmer for 30 minutes (reducing the liquid to about 2 cups).
- Strain and reserve all liquid through a fine strainer.
- Set oven to 350 degrees F.
- Trim the thick rind with fat, but leave about 1/4-inch fat from the surface of the ham.
- With a very sharp knife, "score" a diamond pattern all over the ham, then insert the whole cloves at the crossed points of the diamonds.
- Set the ham in a shallow baking pan.
- Brush the mustard all over the top.
- Pat the sugar into the top of the mustard, pushing it in with a spoon or your hands.
- Starting at the butt end, and working towards the bone, decoratively arrange the pineapple rings securing with whole cherrries and toothpicks in the centers.
- Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
- Bake for about 1-1/2 hours, basting about every 15-20 minutes (the cooking time might take longer depending on the weight of the ham).
- When ham is cooked, place it on a fancy serving platter and let it rest for 10-15 minutes.
- Carve into thin slices, preferably with an electric knife, beginning with the butt end.
- Serve warm with the sauce from the pan in a serving cup.
- Remove the pineapple slices and cherries as you slice the ham.
This was pretty good. I didn't have cherries, so just used pineapple. I also used a lot more cloves in my ham which gave it a nice flavour. My sister didn't care for the pineapple which took on the ginger/garlic taste. Overall it was good.
My teenager wanted pineapples and cherries on her ham this Easter. Awesome recipe although the cherries and pineapple burnt I had reserves. Will definately make again. Thanks