Description
Tender, juicy, succulent ham with a sweet and tangy pineapple honey glaze that will put you in the holiday spirit.Â
Ingredients
- 10 Lb (Fully Cooked) In-Bone Shank Portion Ham
- Maraschinos Cherries
- (2) 10z Canned Pineapple Slices In Juice
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup Mustard
- 1 Cup Brown Sugar
- 2 Tsps Cinnamon
- 1 Tsp Ground Ginger Powder
- 1 Tsp Ground Clove
- 1/2 Tsp Black Pepper
Pineapple Honey Glaze - 3 Tbs Butter
- 1/2 Cup Brown Sugar
- 1/2 Cup Honey
- 1–1/2 Cup Pineapple Juice
- 1/4 Cup Water
- 4 Tbs Cornstarch
Instructions
- Preheat the oven to 325°F.
- Score the ham by carving 1/8th inch deep horizontal and vertical or diagonal slits into and all around the ham.
- Rub all sides of the ham down with a thin layer of mustard.
- Pat the brown sugar, black pepper, clove, and ginger onto the ham, making sure each part is covered.
- Pin the pineapples and cherries to the ham.
- Inject the ham with the apple cider vinegar.
- Cover the ham tightly with aluminum foil and bake for 2-1/2 hours.
- Meanwhile, combine the water and cornstarch to create a slurry.
- Place a saucepan over medium heat, add the butter and brown sugar, and stir well.
- Stir in the honey and pineapple juice.
- Add the slurry, stir well, and simmer for 5-6 minutes.
- Whisk well, once it begins to bubble and thickens, then cut the fire off and set aside.
- Remove the aluminum foil.
- Pour the glaze over the ham and into the baking dish.
- Turn the heat up to 400 F and add the ham back to the oven uncovered once the temperature reaches 400 degrees.
- Baste the ham 2-3 times as it bakes for an additional 20 minutes, then remove.
