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Port Wine Glazed Holiday Ham
Courtesy of Chris Haramis
1 smoked whole ham (bone in) about 12-15 pounds
4 cups pineapple juice
2 cups port wine
4-5 tablespoons brown sugar
3 tablespoons real maple syrup
30-40 whole cloves
2-3 cinnamon sticks
2 tablespoons brown mustard (guldens)
2-3 tablespoons balsamic vinegar
Preheat oven to 350. Remove skin from ham if any is left with a knife. Score the
fat in an XX pattern all over the outside surface of the ham about 1/2 inch
deep, resulting in a checkerboard pattern. Insert 1 whole clove into each of the
resulting 'boxes'. Put ham on a rack in a roasting pan. Rub brown sugar over ham
pushing it between cloves and into the fat in a separate saucepan. Mix pineapple
juice, port wine, mustard, maple syrup, balsamic vinegar and cinnamon sticks.
Bring to a low boil, pour about 1/2 the glaze into the pan with the ham. Put ham
in the oven and baste with glaze/drippings every 15 minutes (add more glaze if
necessary). Cook until internal temperature is about 160 degrees. Carve and
serve with glaze/dripping and mustard on the side.
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