Thursday, December 06, 2007

pineapple roasted ham

When I was a kid, my mother always baked ham for Thanksgiving, because my great-aunt always made the turkey. Consequently, I know way more about baking a ham than roasting a turkey.

This is what I did with the ham for this year's pre-Thanksgiving party.

Pineapple Roasted Ham

1. Buy half of a spiral cut honey ham. It'll probably be around 8 pounds.

2. Use a knife to score the surface of the ham in a criss-cross pattern. Each line should be about an inch away from the next line. Then, take a jar of cloves and stick one clove in the center of each cross, over the entire surface of the ham.

3. Open two cans of sliced pineapples. Pour the juice from the two cans into a saucepan, add maple syrup (~1/4 cup) and brown sugar (~1/4 cup), and simmer. Using the pineapple slices, cover the surface of the ham, using a toothpick to secure each one.

4. Sprinkle a good amount of brown sugar over the ham (probably 1-2 cups), and use a spoon to press the sugar into the crevices between the pineapple slices. Then, pour half of the pineapple-sugar mixture over the ham.

5. Bake the ham at 350 degrees for about 2 hours. Every 30 minutes, take the ham out, baste with the juice in the pan, and add a little more pineapple-sugar sauce.

To serve, remove all of the pineapple slices and all the cloves, then cut the ham and arrange on a plate with the pineapple slices.

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