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| | This is a very flavorful, sweet and slightly spicy ham, perfect for the holidays. The classic combination of pineapple and ham works so well and some brown sugar, mustard, cider vinegar, Worcester sauce and spices gives it an additional boost. The pineapple slices on the bottom of the pan will mix with all the juices from the ham which also is coated with the pineapple juice. This is a delicious dish and makes for a beautiful presentation!
Ingredients:
- 1 cooked bone-in ham, room temperature
- 1 can (15 ounces) pineapple slices in juice
- 1/2 cup light brown sugar, packed
- ¾ cup Dijon mustard
- ½ cup cider vinegar
- 3 tablespoons Worcester Sauce
- ½ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- salt and pepper
Method:
Drain the pineapple and pour the juice in a bowl. Combine the pineapple juice with brown sugar, Dijon mustard, cider vinegar, Worcester sauce, ground ginger and ground cloves.
Place the ham in a roasting pan, without the rack. Cut the rind (skin) of the ham in a diagonal pattern, until the whole ham is scored. Coat the ham with the mixture and place the pineapple rings around the ham in the roasting pan. Cover with foil and bake in a 325 degree oven for about 2-3 hours (or about 30 minutes per pound). Remove the foil during the last 45 minutes of baking time, in order to brown the ham.
The final internal temperature should reach 140-145 degrees, so in order to not overcook the ham, you can take it out of the oven when it's about 135 degrees. Then cover it with foil and let it rest for at least 20-30 minutes, the carry-over heat will bring the temperature up an additional 5-10 degrees.
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