Sometimes an image burns in your mind and try as you might you just can’t let it go. Maybe it was flipping through the 1960s era cookbook my mother gave me with pictures of honey hams dotted with cloves. Or perhaps it was seeing the grocery store flier and connecting the dots, hey look ham’s on sale, so is pineapple. Or maybe we can blame the lovely and talented Kay over at Pure Complex who tried our baked ham with molasses and bourbon and swapped out bourbon for pineapple juice. In any case, I decided to make a glazed ham with pineapple rings and maraschino cherries. (Next week, we’ll feature a green jello mold.) The results were surprisingly good. Save a step and buy a can of pineapple rings, seriously. You can use the juice for basting and the slices will be uniform and moist. I used a fresh pineapple, and no amount of basting kept the pineapples from getting crispy around the edges. OK, I was watching a Guiding Light marathon too.
Glazed ham with pineapple and cherries
- 1 smoked bone-in ham (10-12 pounds)
- 1/4 cup brown sugar
- 1/4 cup sorghum molasses or honey
- 1/4 cup Dijon mustard
- 1/8 tsp ground cloves
- 1 tbsp stone-ground mustard
- about 10 pineapple rings
- about 10 maraschino cherries
Preheat oven to 350. Trim thick rind and as much fat as possible from ham. Score a crisscross diamond pattern across the surface. Set on a rack in a roasting pan. Combine ingredients for glaze, reserving fruit. Starting at the butt end (ha, ha) spread glaze evenly over ham. Arrange the pineapple rings, securing with cherries and toothpicks in the center. Pour pineapple juice from can in the bottom of the pan and add about a cup of water. Bake for about 90 minutes, or about 10 minutes per pound. Baste every 15 minutes. Let ham rest for about 10 minutes before carving. Eat a few cherries while waiting.