PIneapple-glazed ham, studded with sweet maraschino cherries, is a festive main dish perfect for holiday dinner celebrations.
4 cups pineapple juice
1 (1-inch) piece fresh ginger, peeled and sliced
4 garlic cloves, pressed
1 (7- to 9-pound) bone-in smoked fully cooked ham
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup firmly packed light brown sugar
1 (20-ounce) can pineapple slices in juice, drained
10 maraschino cherries, halved
How to Make It
Stir together first 3 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.
Remove skin and excess fat from ham. Make 1/4-inch-deep cuts in a diamond design, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined roasting pan. Spread Dijon mustard evenly over ham. Pat brown sugar on top of the mustard. Pour pineapple juice mixture into pan.
Arrange pineapple and cherries evenly over mustard layer on ham; secure with wooden picks.
Bake at 325° for 1 hour. Shield with aluminum foil after 1 hour to prevent excess browning, and bake 1 to 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 140°, basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.
Remove from pan, reserving drippings. Cover ham, and chill, if desired. Chill reserved drippings.
Remove and discard fat from drippings. Bring drippings to a boil in a small saucepan. Serve warm with ham.
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This was really good and a hit, but my problem was that it took almost 5 hours to cook an 8 lb ham! I double checked, it was definitely a smoked ham. Even with adding an additional 12 cups! of liquid to the bottom of the pan, all the liquid ended up cooking off so I had no glaze. I used a big roasting pan and put the ham on a rack, maybe I should have just used a 9 x 13 and not put the ham on a rack? Either way, once it was finally done the ham was tender and delicious and completely devoured. My recommendation - use a 9 x 13 ham, and let the ham sit out at room temperature for at least 1 hour before baking.
I had decided to contribute to my In-laws Thanksgiving feast by cooking a ham. I wanted to make a juicy and well flavored ham and searched through many recipes until I came across this one. I'm sure glad I did because this recipe is outstanding! The ham came out so tender, juicy and flavorful! I did add to the dish by adding a 1/2 inch more of the ginger to the broth and I kept marinating the ham with the glaze from time to time. It was such a hit, it was the first to go during our Thanksgiving feast! This recipe is definitely a keeper!
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