Fresh Ham with Cloves and Grilled Pineapple
We provide options for brining, which yields a juicy ham, as well as cooking it in an oven bag, which makes it exceptionally succulent and prevents it from drying out if you don't brine. You can score, spike, and place ham in the oven bag the day before and store it in the refrigerator in a large stock pot or container. Be careful when removing it from the oven--there will be lots of hot liquid in the bag. Allow plenty of time for a just-baked ham to rest before slicing. Brine: 24 hours (optional), Bake: 2 1/2 hours.