Glazed Ham With Pineapple
- Ready In:
- 2hrs 5mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3175.14-3628.73 g boneless ham
- 946.36 ml 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)
- 59.14 ml Dijon mustard (Dijon mustard only for this!)
- 295.73 ml light brown sugar
- 10 pineapple rings
- 10 maraschino cherries
directions
- 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.
- Delicious!
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