Pineapple Glazed Ham

 

This is the first year, I baked a whole ham; and I am happy I did! The price differenct was only a few dollars; but the wow factor was priceless. I noticed a lot of benefits to baking a whole ham: impressive presentation, less fat, more flavor, easier to slice, lots of ham to share, and 2 large ham bones! The whole ham has a lot going for it. 

In the days of inflation, I was elated to get a bargain, on this ham. Weighing nearly 21 pounds, with a cost of $10.23, this ham, was only 49 cents a pound! 

Here is mom's reaction to this Pineapple Glazed Ham. She was taken aback, at how beautiful the ham was.

A Youtube demonstration is available, by clicking this link.

PINEAPPLE GLAZED HAM

HAM:
1 Whole ham - or - pork shoulder picnic ham, fully cooked
1 (15 Ounce) Can Pineapple slices, juice reserved
10 Maraschino cherries
Whole cloves, optional, to secure pineapple and cherries
1 Cup water

GLAZE:
1 Cup brown sugar
1 Teaspoon dry mustard
1 Tablespoon maraschino cherry juice
1/4 Cup pineapple juice

TO PREPARE AND BAKE HAM: 
Preheat oven to 325 degrees. Rinse ham, and dry with a paper towel. Place ham, meaty side up, in roasting pan. Using a knife, score top and sides of ham, in a cross hatch pattern. Add water to roaster. Cover top of roaster, tightly, with foil; to retain moisture. The last hour of baking, remove ham from oven. Remove foil, and set aside to reuse after baking. Arrange pineapple slices. Put a cherry in the center of each pineapple slice. Secure with mini metal baking skewers, toothpicks, or cloves. See BAKING TIME. The last hour of baking; spoon half of the glaze over ham and pineapples. Return to oven for 30 minutes. Glaze again. Bake an additional 30 minutes. Remove from oven. Wrap the top of roaster with reserved foil. Let ham rest, until ready to slice. 

BAKING TIME: 
10 minutes per pound. Example: a whole ham weighing 20 pounds = 200 minutes baking time, or 3 hours and 20 minutes. Start glazing the ham the last hour of cooking time. Allow extra time, to assemble pineapple and cherries, apply glaze, and ham to rest. A 20 pound ham will take 4 hours cooking and prep time. 

TO PREPARE GLAZE:

In a small sauce pan, whisk brown sugar and dry mustard to combine. Add cherry and pineapple juices. Bring just to a boil, over medium high heat. Cool. If the glaze is too thick; thin with additional canned pineapple juice.