Easter, Xmas, or entertaining a crowd!
Category: Main Dish
Cuisine: not set
1 rump half or one 4-6lb cooked boneless ham
1-1/4 c
3 T
2 T
1/2 c
1/4 c
4 1/2 c
This HAM recipe is for when you want oven to warm the house. If you grow rosemary, it is Delicious in this. Clip off the tender tips and chop fine to use in the brown sugar paste. Buy a container of fresh pineapple and use its juice for the glaze prep. Don't need canned juice. Take ham out of fridge 2hrs early to come to RT.!! Start oven low at 325. After 1h for a 3lb ham, cut off and discard the RIND. Score the fat/meat below and smear with the BrwnSug paste. Cook another half hour. Can put potatoes /other sides into oven at this time also. After the half hour, start brushing on the pineapple glaze AND turn oven up to 425f if ham temp is low. The glaze should be in a small bowl that you took from the sugar-juice mix you cooked on the stove. Do not use drippings! You are glazing, not basting, the ham. This recipe does not say to turn up temp but I had to, because the 3lb ham was only at 115 after 1.5h. I had to increase oven temp to 425f in order to bring ham internal temp to 140f. The fresh pineapple chunks should be cooked in the remaining brown-sugar glaze until soft and tawny with the brown sugar. Take cover off at the end to allow steam to escape and thicken the juice. Delicious eaten with each bite of ham!
chrisNden
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