The Best Glazed Ham!

Recipe by Kikimony
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First, place the ham in a baking pan large enough to hold it without crowding the sides; Then put it into the refrigerator to chill.
  • Now, in a 12-inch skillet, melt the butter over medium heat, add the brown sugar, and cook it gently until it dissolves.
  • Then – over medium-high heat—stir in the honey, Coca-Cola, frozen pineapple juice, ginger, mustard, paprika, peppercorns, and red wine vinegar, and stir constantly until all of the ingredients have become thoroughly blended and smooth (should have a semi-thick sauce at this point).
  • Next, using a small ladle, generously baste the ham with the sauce (it should thicken to a glaze if the ham was chilled enough).
  • Lightly cover the ham with plastic wrap and put it back in the refrigerator for at least another hour.
  • When ready to cook: preheat the oven to 325 degrees.
  • Take the ham and score it in diagonal cuts about a half-inch apart and a half-inch deep.
  • Now decorate it with the pineapple slices and cherries – pin the pineapple in place with toothpicks and put a cherry in the center of each slice (also push 4 cloves into each pineapple slice).
  • Generously spoon the basting sauce over the entire dressed ham (you want to use all the sauce).
  • Cover the ham with a “tent” made of aluminum foil (but do not cover it tightly, otherwise the tent will steam out all the natural juices and cause it to be dry).
  • Plan to bake it in the oven for 1 hour, basting occasionally with the marinade drippings that collect in the bottom of the pan.
  • Now remove the aluminum foil tent and bake the ham uncovered for another 35-45 minutes or until beautifully glazed; Continue basting until the marinade sticks to the ham and forms a shiny crust.
  • When it’s cooked, remove from the oven, allow it to set for 15 minutes on the countertop before slicing, and serve it with generous ladle-fulls of the the"secret gravy.
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