GLAZED HAM WITH PINEAPPLE
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.
Provided by Kittencalrecipezazz
Categories Ham
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 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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Umaru Kamara
[email protected]I made this ham for my family and they loved it! The glaze was sweet and tangy, and the ham was so juicy. I will definitely be making this again.
Ahapal Das
[email protected]This ham was amazing! The glaze was perfect and the ham was cooked to perfection. I will definitely be making this again.
fantastic Harris
[email protected]I followed the recipe exactly and the ham turned out great! The glaze was a little too sweet for my taste, but that's just a personal preference. Overall, this is a great recipe and I would definitely recommend it.
Andrew Rustoff
[email protected]This glazed ham was a hit at my party! The glaze was delicious and the ham was cooked perfectly. I will definitely be making this again.
Raymond Oteheri
[email protected]I made this ham for my family and they loved it! The glaze was sweet and tangy, and the ham was so juicy. I will definitely be making this again.
Desterio Matimbai
[email protected]This ham was delicious! The glaze was perfect and the ham was cooked to perfection. I will definitely be making this again.
Pulane Myburgh
[email protected]I followed the recipe exactly and the ham turned out great! The glaze was a little too sweet for my taste, but that's just a personal preference. Overall, this is a great recipe and I would definitely recommend it.
Chantel Champelle
[email protected]This is the best glazed ham recipe I have ever tried. The glaze is so flavorful and the ham is cooked perfectly. I will definitely be making this again and again.
Oskar Kobeluszczyk
[email protected]I made this ham for Easter dinner and it was delicious! The glaze was perfect and the ham was so juicy. My family loved it!
Kamusiime Dinnah
[email protected]This glazed ham with pineapple was a huge hit at my Christmas party! The glaze was sweet and tangy, and the ham was cooked to perfection. I will definitely be making this again.