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).
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.
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