So it’s the day before Easter and I’m just thinking about what I’m making for lunch tomorrow. It’s a bit last minute so I’m going to keep it simple! This morning I was arranging my spices and came across a container of whole cloves from a drink recipe I wanted to make last month but abandoned. I think I will use those!
This is a very simple 5-ingredient Pineapple-Glazed Ham. I’m using about a 10 pound bone-in ham so we can take advantage of leftovers!
1 cooked, smoked bone-in ham (about 10 pounds for this recipe)
1 ½ Tbsp. whole cloves (small container)
2 cups pineapple juice
1 c. light-brown sugar
¼ c. prepared Dijon mustard
1. Preheat oven to 325° F.
2. With a sharp knife, remove the skin and most of the fat from the ham. Score the ham in a diamond pattern and press a clove into each diamond point. Put the ham in a roasting pan and roast for 1 hour.
3. Meanwhile, make the glaze by bringing the pineapple juice, brown sugar and mustard to a boil. Keep it at medium-high heat to avoid scorching. Gently boil until the liquid is thickened and reduced by half, about 30 minutes. Stir occasionally.
4. Remove ham from oven and brush with the glaze. Return ham to oven for about 15 minutes. Repeat this step again; for a total roasting time of 30 minutes.
5. Remove ham from oven and let rest about 15 minutes. Discard the cloves and carve ham into slices.
*Save the bone with a little meat on it for ham and beans!