Who doesn’t love a moist, flavorful ham? The problem with spiral cut hams is they will dry out if you don’t prepare them right. It took me a few tries, but by Jove, I’ve got it now!
This was absolutely the best ham I’ve ever made. The glaze takes about two minutes to throw together, and it was out of this world. Make a double batch and serve at the table.
2 TBSP bourbon
½ can crushed pineapple in own juice (about 10 oz)
1 cup light brown sugar
1 ½ TBSP spicy brown mustard
If you’d like to serve extra sauce at the table, make a separate batch in a small saucepan. Simmer for a couple of minutes and either serve it in a gravy boat or give each person their own personal dipping bowl.
- Let your thawed ham sit on the counter for about an hour.
- Preheat oven to 275F. Line two pieces of foil in different directions on top of large baking sheet or roaster pan. (Discard the glaze mix included with the ham because you’re going to make your own better, easy, and more delicious glaze.) Place ham on top of foil and wrap.
- Mix together all ham glaze ingredients. Spread glaze all over the top and sides of ham.
- Pull up the sides of the foil and wrap ham. If your ham is large, you will need a third piece of foil to make sure it’s completely covered. Bake for approximately 18 minutes per pound, opening foil to baste with juices a few times. Before serving, you can baste it one more time.
NOTE: Put the rest of the pineapple in the freezer for your next ham if you don’t use it all. Trust me, you’ll use it another time.
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By Tika for CHEW WANNA EAT? © 2016