Holiday Glazed Ham

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wwltv.com

Posted on June 21, 2011 at 4:59 PM

 

1 fully-cooked ham (6-8 pound average)
1 cup light brown sugar
1/2 stick real butter
1/2 cup honey (clover preferred)
1/2 cup Coca-Cola Classic
1 small can frozen pineapple juice
1 tsp. ground ginger
1 tsp. dry mustard
1 Tbsp. paprika
10 whole peppercorns
1 Tbsp. red wine vinegar
5 pineapple slices
5 whole maraschino cherries


First, place the ham in a baking pan large enough to hold it without crowding the sides. Then put it into the refrigerator to chill.

Now, in a 12-inch skillet, melt the butter over medium heat, add the brown sugar, and cook it gently until it dissolves.

Then – over medium-high heat—stir in the honey, Coca-Cola, frozen pineapple juice, ginger, mustard, paprika, peppercorns, and red wine vinegar, and keep stirring constantly until all of the ingredients have become thoroughly blended and smooth. Ideally, you should have a semi-thick sauce at this point.

Next, using a spoon or a small ladle, generously baste the ham with the sauce (it should thicken to a glaze if the ham was chilled enough).

Lightly cover the ham with plastic wrap and put it back in the refrigerator for at least another hour.

When you’re ready to cook (and incidentally, the ham can be pre-basted with the sauce a day in advance), preheat the oven to 325 degrees.

Then take the ham from the refrigerator and score it in diagonal cuts about a half-inch apart and a half-inch deep. Now decorate it with the pineapple slices and cherries – pin the pineapple in place with toothpicks and put a cherry in the center of each slice.

You also want to push 4 cloves into each pineapple slice. At this point, generously spoon the basting sauce over the entire dressed ham (you want to use all the sauce).

Now cover the ham with a “tent” made of aluminum foil (but do not cover it tightly, otherwise the tent will steam out all the natural juices and cause it to be dry).

Plan to bake it in the over for 1 hour, basting occasionally with the marinade drippings that collect in the bottom of the pan.
Finally, remove the aluminum foil tent and bake the ham uncovered for another 35-45 minutes or until beautifully glazed.

Continue basting until the marinade sticks to the ham and forms a shiny crust.

When it’s cooked, remove it from the oven, allow it to set for 15 minutes on the countertop before slicing, and serve it with generous ladle-fulls of the the "secret recipe red-eye gravy."

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