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Recipe

Roasted Ham with Spicy Pineapple Glaze

Scott Phillips

Servings: 8 to 12

The spices in this glaze are reminiscent of Jamaican jerk seasoning, lending a Caribbean flavor profile to this ham. Roasting the ham reduces its moisture content just enough to intensify its natural flavors and give it a firmer, meatier texture. But if you prefer a juicier texture to your ham, you can braise it instead (see variation).

Ingredients

For the glaze

  • 1 cup drained canned crushed pineapple in juice
  • 1/2 cup packed light brown sugar
  • 3 Tbs. minced scallion
  • 2 tsp. minced seeded habanero
  • 1-1/2 tsp. dry mustard
  • 1 tsp. minced garlic
  • 1 tsp. dried thyme

For the ham

  • 1 8- to 10-lb. bone-in butt-end half city ham

Nutritional Information

      Calories (kcal) : 360
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 155
      Sodium (mg): 140
      Carbohydrates (g): 18
      Fiber (g): 0
      Protein (g): 48

Preparation

Make the glaze

  • Mix all the ingredients together in a small bowl.

Cook the ham

  • Position a rack in the lower third of the oven and heat the oven to 350°F.
  • Set a flat wire rack in a large roasting pan (preferably with a domed lid) and pour 1-1/2 cups water into the pan. Put the ham cut side down on the rack.
  • Cover with the pan’s lid or put a small piece of parchment on top of the ham and then tent with heavy-duty aluminum foil, pinching it over the lip of the roasting pan for a good seal. Roast until an instant-read thermometer inserted into the center of the meat without touching bone registers 130°F, 2 to 2-1/2 hours.
  • Remove the pan from the oven; turn the oven temperature up to 375°F. Transfer the ham to a cutting board; remove the rack from the pan. Drain the liquid from the pan and discard, or save it for another use. Set the ham cut side down in the pan. Using a brush, slather the glaze all over the exposed parts of the ham.
  • Cook, basting twice, with the glaze until caramelized at the edges and an instant-read thermometer inserted into the center of the meat without touching bone registers 140°F, 15 to 20 minutes. Transfer the ham to a carving board and let rest for at least 30 minutes and up to 2 hours before carving.
  • Transfer any glaze from the bottom of the pan to a gravy boat or bowl and serve with the ham, if you like.

Make Ahead Tips

The glaze can be made one day ahead. Refrigerate, covered.

Cider-Braised Ham with Spicy Pineapple Glaze: Put the ham cut side down in a large roasting pan (preferably with a domed lid), without using a rack. Add 6 cups apple cider, 1 Tbs. allspice berries, 1 Tbs. whole cloves, and 1 4-inch cinnamon stick (omit the water). Cook, covered, as directed in the master recipe, until an instant-read thermometer registers 130°F, about 2 hours. Drain the braising liquid and glaze the ham as directed in the master recipe, and return it to the oven to finish cooking.

Use any leftover ham in Indonesian-Style Ham Stir-Fry, Bean & Ham Bone Soup, or Rice and Lentils with Ham

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