Grandma Watanabe’s Pineapple-Glazed Ham

by arnold on February 16, 2007

Our friends made this ham for a Christmas party we had one year, and it was awesome. It’s a bit of work, but the results are amazing.

INGREDIENTS

1 8-12 lb whole ham or 5-7 lb canned ham (whole ham is better and weighs more because of the bone)
Whole cloves
1 cup brown sugar (tightly packed)
1 tablespoon cornstarch
20 oz canned pineapple slices in syrup
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon hot mustard (optional)

NOTES

  • You may want to double the glaze and reserve half for basting. Depends on how much area your ham occupies. Recommended for whole ham.
  • You’ll need a V-rack or sturdy pie-pan with holes poked/drilled through (like Marie Callendar’s pan) to support the ham off the bottom of the roasting pan.
  • DIRECTIONS

    1. Preheat oven to 325 degrees.
    2. Place V-rack (or pie pan inverted) in roasting pan. This will keep the ham from sitting directly on the bottom of the roasting pan.
    3. Place ham fat side UP on rack or inverted pie pan and put in the oven
    4. Bake ham, cooking at rate of around 18-24 min per pound. It may be helpful to use an electronic timer.
    5. While the ham is baking, prepare the glaze:

    6. Quarter (or 6th or 8th) the pineapple slices. You want flat pieces and you want to keep the syrup.
    7. Combine brown sugar, cornstarch, salt, pineapple with syrup, lemon juice and mustard in saucepan on Medium.
    8. Heat until sugar and cornstarch are dissolved.
    9. 45 minutes *before* end of ham baking time, pause timer and remove ham.
    10. Lightly score ham in a cross-hatch pattern.
    11. Place whole cloves in cuts.
    12. Glaze ham with sauce and drippings
    13. Put ham back in oven and finish cooking
    14. After baking, remove ham and let cool.
    15. Remove cloves.
    16. This next section is optional, but will impart even more flavor to the ham.

    17. Carve the ham and lay slices into an oven-friendly serving dish.
    18. Place pineapple pieces between slices for spacing.
    19. Apply remaining glaze (this is why I double the glaze)
    20. Bake an additional 15-30 minutes, basting regularly.

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