This is really recipe for the ham glaze: the ham is already fully cooked, and it will just need heating up and a bit of taste.
It is easy recipe for celebration table. If you want to feed more people take bigger piece of meat and increase amount of other ingredients, cooking time will need to be adjusted appropriately.
Left overs can be easily served for lunch, cold or reheated.
- About 5lb bone-in or bone-out fully cooked ham
- 1 can of pineapple slices (you will need all slices and half cup of juice)
- Half cup of brown sugar
- 2 teaspoons of dry mustard powder
- Whole cloves to taste (optional)
How to prepare, step-by-step:
- Prepare ingredients: take ham out of fridge 2 hours before you plan to cook it, let it warm up to room temperature before cooking, keep the original packaging on:
- Preheat oven to 365F. Arrange ham sliced part to the bottom in a roasting pan; score fat on the top part till the knife meets the meat; stick cloves into the meat to your taste (some like less of them, some like more, just arrange them evenly across all ham piece, or skip them all together):
- Arrange slices of pineapple on the top of the ham, secure them with wooden toothpicks:
- Let’s prepare glaze: for that mix half cup of pineapple juice, half cup of brown sugar and 2 teaspoons of mustard powder:
- Pour glaze over ham from all sides:
- Put pan into preheated oven for 15-20 mins per each pound of the meat (use meat thermometer to verify readiness 140F). Baste meat with juices produced by cooking every 20-30 mins; if your oven has broiler mode – turn it on at the end for up to 5 mins to form the glaze and brown pineapples on the top:
- Remove pan from the oven, move meat to a plate, remove toothpicks, set pineapples aside:
- Slice and serve: