Easter without glazed ham is like Thanksgiving without turkey – pure blasphemy. We’ve used pineapple juice as the base of the glaze as an ode to the past but added curry and cloves to keep it from being too sweet.
Yield: 10 servings
Preheat oven to 325˚F.
Using a sharp knife, remove skin and most of fat from ham. Score remaining fat and pierce ham with cloves. Place ham, fat-side up, in a large roasting pan lined with parchment paper. Bake for 2 1/2 hours.
Raise oven temperature to 375˚F.
Easter without glazed ham is like Thanksgiving without turkey – pure blasphemy. We’ve used pineapple juice as the base of the glaze as an ode to the past but added curry and cloves to keep it from being too sweet.
Yield: 10 servings
Preheat oven to 325˚F.
Using a sharp knife, remove skin and most of fat from ham. Score remaining fat and pierce ham with cloves. Place ham, fat-side up, in a large roasting pan lined with parchment paper. Bake for 2 1/2 hours.
Raise oven temperature to 375˚F.
In a medium saucepan, add 1 cup pineapple juice. Cook on medium-high heat and, when reduced by half, add sugar and molasses. Stir well. Remove from heat and mix in curry. Rub glaze mixture over ham and place back in roasting pan. Add 2 cups pineapple juice to pan. Bake for another 1 1/2 hours, basting occasionally, until thickest part of ham registers 155˚F on a meat thermometer. Remove from oven and allow to cool for 20 minutes before slicing.
