Brown Sugar Bourbon Pineapple Ham
Servings 16 servings (may vary)
Ingredients
- 1 10-12 lb fully cooked Hickory smoked bone-in ham
- Whole cloves
- 1 cup pineapple or apple juice
- 1 cup packed light brown sugar
- 1/2 cup bourbon
- 1/3 cup pineapple preserves
- 1 Tbsp butter melted
- 2 tsp spicy brown mustard
- 1/4 tsp allspice
Instructions
- Preheat the oven to 325°F. Move the rack to the lower third of the oven.
- Remove any skin and trim the fat to 1/4-inch thickness.
- Score the ham in a diamond pattern using a sharp knife making 1/4-inch deep cuts 3/4-inch apart.
- Press one whole clove into the center of each diamond.
- Place the ham cut side down (fat side up) into a 13x9-inch baking pan or similar. Pour the pineapple juice around the ham. (You can use a baking rack fitted into the pan, if desired.)
- Glaze: In a small bowl mix together the brown sugar, bourbon, preserves, butter, mustard and allspice. Mix until fully combined.
- Carefully spoon or brush the glaze over the ham using 1/3 of the glaze. Cover ham loosely with foil and place into the oven.
- Bake for 12-15 minutes per pound. Stop midway through baking, lift the foil and spoon 1/3 of the glaze over the ham then recover with foil.
- Thirty (30) minutes before the end of baking remove the foil and brush with the remaining glaze and return to the oven uncovered to finish baking and brown.
- If needed, broil at the very end of baking to char further. Do NOT walk away.
- Rest uncovered for 20 minutes then carve or cool completely and chill.
- Store leftovers tightly covered and chilled for up to 4 days.
Notes
Follow the ham package instructions for recommended baking time, if different