Pineapple-ginger-glazed ham

24

PREP TIME

25 min

TOTAL TIME

2 hrs 50 min

Serves

16

Pineapple-ginger-glazed ham

Photo, Erik Putz.

Ingredients

  • 3-kg smoked bone-in cooked ham
  • 3 1/2 cups pineapple juice
  • 1/2 cup packed brown sugar
  • 1/3 cup thinly sliced ginger
  • 1/4 cup sodium-reduced soy sauce
  • 3 tbsp unsalted butter , cubed
  • 2 tbsp Dijon mustard

Instructions

  • POSITION rack in lower third of oven. Preheat to 325F. Slice off and discard any ham rind and netting, if needed. Place ham, fat-side up, in a 9 × 13-in. baking dish. Using a sharp knife, score top and sides of ham in a diamond pattern, about ¼ in. deep. Cover with foil and seal to pan edges. Bake 15 min per 500 g, about 1 ½ to 2 hours.
  • COMBINE pineapple juice, sugar, ginger and soy in a medium saucepan. Boil over medium-high, stirring occasionally, until syrupy and reduced to 1 cup, 30 to 35 min. Discard ginger. Remove from heat and whisk in butter and Dijon.
  • REMOVE foil and brush ham with a quarter of the glaze. Continue baking, brushing with glaze every 15 min, until a digital thermo-​meter inserted into thickest part of ham registers 140F, about 45 min. Let stand 10 min before slicing. Serve with remaining glaze.

 

How to peel and core a whole pineapple

 

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Nutrition (per serving)

  • Calories
  • 377,
  • Protein
  • 37 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 19 g,
  • Fibre
  • 1 g,
  • Sodium
  • 1523 mg.
  • Excellent source of
  • vitamin B6
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