It’s a special occasion main dish that’s easy to make and tastes great sweet and sour.
For the record, my all-time favorite ham preparation involves honey. The one you purchase from a store or a catalogue, rather than the one you produce yourself. This is THE Honey Baked Ham. They should branch out every once in a while, so I recommended they try a new kind of ham. Similar to the sweetness of the first, but with a burst of fruity taste and a hint of caramelized brown sugar. The Brown Sugar Pineapple Ham, to be precise. I can guarantee that this ham will always be part of our regular rotation, even if we don’t totally phase out our honey-baked versions.
INGREDIENTS
1 bone-in ham weighing between 8 and 10 lbs.
1 (20-ounce) can undrained pineapple chunks
1/2 a cup of dark sugar
1/2 teaspoon ground mustard
About a quarter of a teaspoon of clove powder
Instructions:
Turn on oven to 325 degrees F.
Bake or roast the ham with the cut side down. With a sharp knife, make crosshatch cuts across the ham’s top, spacing them an inch apart and cutting approximately a quarter of an inch into the meat. Putting aside.
Pineapple and its juice, together with brown sugar, mustard, and crushed cloves, should be cooked in a pot over medium heat.
Bring to a boil over medium heat, stirring occasionally; decrease heat to low, and simmer until thickened, about 10 to 15 minutes.
Glaze the ham and make sure to get in between the pieces. The glaze is delicious, so save a small portion.
Brush the ham with the glaze every 30 minutes during baking for a total of 90 minutes, or until heated through and the glaze has caramelized.
Serve with the remaining glaze painted on. Enjoy!