You may be a bit skeptical towards the addition of pineapple juice in this baked ham recipe but it really does make the ham 100 times better. Pineapples naturally have a balance of sweet and sour making them ideal for marinades, BBQ sauce, or glazes.
Ham has a tendency to be really salty so most people glaze their ham with brown sugar. This recipe uses pineapple juice to balance the sweet and saltiness by adding hint of acidity.
Ingredients
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1 bone-in fully cooked spiral cut ham (about 10 lbs/4.5 kg)
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1 cup (240ml) pineapple juice
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½ cup (90g) brown sugar
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1 cinnamon stick
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4 cloves
Instructions
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Take ham out of the refrigerator about 2 hours before baking to allow it to come to room temperature. Remove ham from packaging. Rinse and pat dry with paper towels. Place in a deep baking dish with fat side up.
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Combine pineapple juice, brown sugar, cinnamon stick, and cloves in a small saucepan. Bring to a boil. Reduce heat to medium low and simmer for about 15 minutes or until pineapple juice is reduced by half. It should be thick and syrupy.
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Brush half of the glaze onto the ham and into the folds of the cut slices. Reserve the other half of the glaze for later.
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Place ham in a preheated 325°F (165°C) oven and bake for 1¼ to 1½ hours.
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Carefully remove the ham from the oven and brush the remaining glaze onto the ham. Return to the oven and continue to bake for another 15 to 20 minutes or until internal temperature of ham reaches 160°F (71°C).
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Allow ham to rest for 15 minutes before serving.
Recipe source: Roti & Rice
Photo source: shardayyy
