Pineapple Glazed Ham
Recipe: Appetizer : Pineapple Glazed Ham - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
1 smoked bone-in Virginia ham (14 to 16 pounds)
4 cups pineapple juice
1-inch piece fresh ginger, peeled and sliced
4 cloves of garlic, peeled and smashed
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup light-brown sugar
About 10 pineapple rings
About 10 maraschino cherries
Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.
Preheat the oven to 350°F.
Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.
Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.
Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
Bake for 1 1/2 hours, basting every 15 minutes. It's ready when the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone.
When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.
"Rice Cake on the outside and fudgy in the middle, this easy brownie recipe really is the best! Done in an hour." - robbie
"There is a place in Sioux City, IA that has the best pizza sauce on their pizzas I've ever tasted. This recipe is really close to it. I added about two-three Tablespoons of honey and some cyan pepper. Love it!!" - randy t.
"You might as well bake pumpkin bread in the large batch called for here, because everyone ..." - jjohn32
"I made this last night, it was a HUGE hit! my kids both loved it and my hubby devoured it and I loved it too, I will be making this again for sure! thanks for the recipe!" - donna
"OMG...this is the best sauce I've tasted. Always get compliments every time I make it. I didn't add the wine but it is still fantastic. You will never go wrong making this sauce when you entertain. Thank you for sharing this wonderful recipe with us." - elainac67
"These Italian meatballs use a standard mix of ground beef and ground pork, with added..." - susan navarrete