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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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This was the first time that I've ever done our holiday ham, and I was so happy with how crispy and juicy it turned out. It's going to be a new tradition. Ingredients:
1 fully cooked bone-in ham (7 to 9 pounds) |
whole cloves |
glaze/sauce: |
2 tablespoons cornstarch |
1/4 cup cold water |
2-1/2 cups packed dark brown sugar, divided |
1 can (20 ounces) unsweetened crushed pineapple, undrained |
1/4 cup lemon juice |
2 tablespoons dijon mustard |
1/4 teaspoon salt |
1 cup packed light brown sugar |
Directions:
1. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Cover and bake at 325° for 2 to 2-1/2 hours or until a thermometer reaches 130°.
2. Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm.
3. Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham.
4. Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce. Yield: 20 servings.
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