PRINT RECIPE
Author: Debbie Arnold - Dining with Debbie
Christmas dinner at my grandparents' house always featured a ham my grandfather
had smoked in the backyard smokehouse. To fancy it up. my grandmother would cut
criss-cross marks into the deep layer of fat, periodically piercing here and there
with a whole clove. And just to make sure that ham was the star of the meal, she'd
layer pineapple rings centered wi th maraschino cherries all over the outside and then
baste it with a brown sugar or molasses and mustard glaze during it's long, slow
cooking.
The sweetness of the pineapple and cherries would combine with the salty smokiness
of the ham for a bite of pure joy! By the time the ham was done, the pineapple and
cherries would have caramelized practically into candy.
I've updated her classic Christmas ham preparation to suit our family's tastes and
lifestyle. Rather than pineapple rings, I use a pineapple juice reduction combined with
Dijon mustard, whole cloves and fresh thyme to glaze a Petit Jean Meats Smoked
Spiral Sliced Ham. I think you'll find it's every bit as delightful as my grandmother's.
INGREDIENTS
INSTRUCTIONS
In a medium, heavy saucepan, whisk together 2 Tablespoons dark brown sugar and
remaining pineapple juice.
Add ginger, pepper. cloves and thyme sprigs to pineapple juice.
Bring mixture to a gentle boil, reducing liquid by half, stirring frequently. Mixture should
become thicker.
Set aside to cool slightly. Whisk in mustard.
While pineapple juice is reducing. preheat oven 10 325 degrees.
Spray a large roasting pan with nonstick spray.
Place ham, cut side down in roasting pan.
Pour in 1 cup pineapple juice.
Cover pan tightly with heavy-duty aluminum foil.
Bake 45 minutes - 1 hour.
