Glazed Ham with Pineapple Rings

Servings: 10

 

 

 

Ingredients:

 

1 10 pound bone-in ham

 

1¼ cups packed brown sugar

 

¼ teaspoon ground cloves

 

¼ teaspoon ground allspice

 

½ teaspoon dry mustard powder

 

½ teaspoon ground cinnamon

 

1 cup pineapple juice

 

 

Glaze:

 

Reserved cup of brown sugar mixture

 

¼ cup honey

 

¼ cup whole grain Dijon mustard

 

¼ cup apple cider vinegar

 

 

Garnish

 

15 – 20 pineapple rings (varies with the shape of the 10 pound ham)

 

Maraschino cherries

 

Roasted chestnut slices

 

 

 

Method:

 

Place a large ovenproof roasting pan or casserole dish on the counter. Remove the roasting rack, if any.

 

Place the ham on a cutting board.

 

If necessary, remove the rind by slipping the edge of a sharp knife directly under the rind on the cut side. If there is not a cut side and this is a whole ham, cut around the bone extension where it connects with the main portion of the ham. Then slip the knife, on the cut side of the ham, on the main ham side, under the rind and run the knife around the cut side. Cut the rind, across the top, from the cut side to the cut on the bone extension. Be careful, as much as possible, not to cut into the fat. Peel the rind back from the cut, on both sides to remove the rind. Discard the rind.

 

Score the ham with 1/4” deep cuts on the diagonal in one direction about 1” apart. Turn the ham so that the next set of cuts will create a diamond patten. Score the ham ¼” deep to create the diamond pattern.

 

Combine brown sugar and spices together in a bowl. Reserve 1 cup of the mixture, for future use, in a covered container.

 

Place the pineapple juice in the bottom of the roasting pan. Brush the ham with the pineapple juice.

 

Massage the sugar mixture all over the ham, including the cut side. It will turn into a paste, due to the ham and pineapple juices, as it is rubbed in.

 

Place the ham into the pineapple juice in the roasting pan.

 

Cover the ham with enough parchment paper to allow the paper to go under the roasting pan so that the ham stays covered.

 

Place the covered ham, in the roaster, in the icebox for 24 hours.

 

Reserve the pineapple rings in the icebox.

 

The next day, remove the ham from the refrigerator.

 

Preheat the oven to 325°F.

 

Place a rack in the center of the oven.

 

Remove the parchment paper.

 

Place the ham on a plate.

 

Pour the juices from the bottom of the pan into a small saucepan.

 

Place the ham back in the roaster, cut side down.

 

Spoon some of the pan juices over the ham to moisten.

 

Combine the glaze ingredients. Stir well to combine.

 

Use a brush to coat the exposed surface of the ham with the glaze.

 

Place the ham on the center rack.

 

Bake at 325°F for 15 to 18 minutes per pound of meat. (approximately 2.5 – 3 hours for a 10 pound ham.). The ham must reach an internal temperature of 140°F.

 

Gently baste the ham every 20 minutes. The objective is to build a “crust.”

 

While the ham is baking, simmer the juices from the roaster until they reach the desired consistency for serving over the ham. Reserve.

 

One hour before the ham is set to be done, test the temperature of the ham. Make a judgement as to approximately how much longer the ham will need to bake.

 

Remove the liquid in the bottom of the pan and place in the saucepan with the reduction. Simmer again to the desired consistency.

 

Place the pineapple rings across the ham so they touch each other Secure with a maximum of two wooden toothpicks per ring. If using roasted chestnut slices, secure the slice in the center of each ring with a toothpick.

 

Brush everything with glaze.

 

Return the ham to the oven and continue to glaze every 20 minutes until the ham is done. If using maraschino cherries, place with a toothpick for the last 20 minutes.

 

Allow the ham to rest on clean presentation platter for 15 minutes before serving.

 

Reduction: Add any juices remaining in the bottom of the roasting pan to the reduction. Bring to a simmer and again reduce to the desired consistency.

 

Garnish the ham as desired.

 

Place the pan reduction in a gravy boat. A bowl of the whole grain Dijon mustard may also be presented.

 

Serve.

 

 

Slicing: Carefully remove the pineapple slices with a spatula to a separate plate. Discard toothpicks.

 

Slice the ham from the cut end across the face of the ham, as thickly as desired.

 

Overlap ham slices on the serving platter and garnish down the middle with a ribbon of pineapple rings, again using a spatula to place the pineapple rings. Or plate on individual plates with pineapple rings as desired.

Slices can be used for sandwiches or paired with eggs for breakfast.