Pineapple Orange Glazed Ham Print Email

1/2 of a bone in ham, about 10 pounds
1 can ginger ale
1 cup packed brown sugar
1/3 cup honey
1/3 cup pineapple orange juice concentrate
juice and finely minced zest of one orange
1 TBS Coleman’s or Chinese mustard, to taste
1 TBS fresh grated ginger
1/8 tsp ground cloves

Choose a large half ham – this will contain the largest center portion, the finest part of the ham. Remove from refrigerator in the morning, resting at room temperature for 2-3 hours, if possible. Preheat oven to 325 degrees.

Place ham in a large, heavy roasting pan, add ginger ale (or water, or pineapple-orange juice), cover with foil and place in center of preheated oven. Heat the ham for two hours. Check the ham 3/4 of the way through to be sure the liquid has not cooked away, adding more ginger ale, pineapple-orange juice or water as needed.

While ham roasts, combine brown sugar, honey, juice concentrate, juice and zest, mustard, ginger and cloves in a saucepan; simmer and stir to marry. Take care, the mixture is very hot. Blend water with remaining juice concentrate – it may be used in making a pan sauce.

Remove ham from oven; raise heat to 375 degrees. Remove foil from ham and brush with glaze. Return to oven uncovered for another 30-40 minutes, brushing with glaze every 10 minutes.

Serve with additional glaze. The pan juices can also make a nice sauce – but they are highly variable. Taste and adjust with juice, glaze and/or crushed pineapple. – Serves 10-12. Chef Michaelangelo (mick) Rosacci, --