Spiral cut ham is flavored with a sweet glaze for this holiday dish. Spices including cinnamon, cloves, allspice and nutmeg are added to a saucepan. Canned pineapple slices in juice are added to the spices with honey. Everything cooks in the saucepan to make a sweet glaze and spread on the ham several times during baking. Juices from the ham combine with the glaze drippings to help baste the ham. This glaze makes any ham taste extra special.
Course
Entree
Cuisine
American
Prep Time10minutes
Cook Time1hour30minutes
Resting Time10minutes
Total Time1hour40minutes
Servings15people
Ingredients
Ham
1spiral cut hambone in (8-12 lbs)
1large oven cooking bag
Glaze
120 oz can sliced pineapple, juices reserved
1cupsugar
½cupbrown sugar
½tspground cinnamon
½tspground cloves
½tspground allspice
½tspfresh ground nutmeg
½tsppaprika
¼tspground ginger
⅓cuppineapple juice
¼cuphoney
Instructions
Ham
Thaw ham in a large container with hot tap water for 45 minutes, empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to rise before placing in oven.
Preheat oven to 250 F. Adjust rack to lowest position.
Remove ham from water. Place ham inside a large oven bag making sure the cut side is at the bottom of the bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife.
Bake ham until internal temperature reaches 100 degrees, approximately 90 minutes or 10 minutes per pound.
Glaze
During the last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika and ginger in a small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consistency should allow you to pour. If not, add more pineapple juice.
Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you want to keep within bag. Increase heat in oven to 350 F.
Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks.
Slowly pour ¼ of the glaze over ham. Return to oven for 10 minutes. Repeat twice, for a total of 3 glazing times for 30 minutes total. You will have extra glaze leftover for serving.
After final glazing, remove ham from oven. Remove pineapple slices to separate bowl for serving. You can add the liquid on the bottom of the bag to the leftover glaze to pour over slices or into a gravy boat for serving.
Recipe Notes
You can use all of the juice from the pineapple can. I also baste the ham before I add each glaze layer.