Ingredients
Method
Make the glaze
- Combine the orange or pineapple juice, brown sugar, vinegar, ginger, and mustard. Taste and add more vinegar if you prefer a tangier glaze. Set aside.
Prepare the ham
- Preheat the oven to 325°F.
- Place the ham skin-side up in a roasting pan and cover tightly with foil.
- Bake for about 2 hours. Check the ham with a meat thermometer inserted into the thickest part without touching the bone. It should reach at least 145°F. You may also notice the meat beginning to pull away from the bone.
- Remove the ham from the oven and carefully remove the skin, leaving the layer of fat underneath.
- Score the fat in a diamond pattern and stud the ham with whole cloves.
- Brush or spoon the glaze generously over the ham.
- Return the ham to the oven uncovered and bake for another 20 to 30 minutes, basting occasionally with the glaze and juices from the pan.
- During the final baste, arrange the pineapple rings over the ham. Continue baking until the outside is golden and caramelized.
- Let the ham rest for 5 to 10 minutes before slicing.
Nutrition
Notes
If using salted/cured ham you will need to desalt it prior to cooking. Soak it submerged in water for 24 hours, then remove from liquid and pat dry.
Recipe Printed From ThisBagoGirl.com
