Christmas ham with honey-glazed pineapple
Votes: 2
Time: 4 hours 20 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
A generous slab of bone-in ham, topped with pineapple rings and maraschino cherries and topped with a glossy honey glaze, is an American holiday classic, typically served for Christmas and New Year's. If you enjoy the combination of sweet and savory, this magnificent dish will captivate you with its flavor and become a true centerpiece on the holiday table. For this recipe, you'll need about 9 pounds of smoked pork butt, canned pineapple rings and cherries, and honey and brown sugar for the glaze. If desired, you can stave cloves into the ham for an even more wonderful flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 ready-made smoked ham weighing 4 - 4.5 kg on the bone (ham or knuckle)
- 1 tbsp whole cloves, optional
- 2 cans of pineapple rings (560g each)
- 20 maraschino cherries
- 2 tbsp. honey
- 2 cups light brown sugar
We recommend
Cooking the dish according to the recipe:
- Let the ham sit at room temperature for about 30 minutes.
- Preheat oven to 160°C.
- Trim the skin from the ham. Using a sharp knife, make diagonal slits in the fat layer without cutting into the meat to create a lattice pattern. Press cloves, if using, into the ham at the intersection of the slits. Place the ham flat side down on the rack in a roasting pan.
- Drain the pineapple juice into a separate container. Arrange the pineapple rings over the ham, securing them with toothpicks. Attach a maraschino cherry to the center of each ring with a toothpick. Fill the bottom of the roasting pan with 0.5 cm of water and cover the ham with foil.
- Bake until a thermometer inserted into the thickest part of the ham (away from the bone) registers 135°F (55°C), about 2 1/2 hours (or about 15 minutes per pound of weight).
- Meanwhile, combine the honey, brown sugar, and pineapple juice in a large saucepan over medium heat. Simmer gently, stirring occasionally, until the glaze thickens, 25-30 minutes. You should have about 3 cups of glaze. Set aside.
- Increase oven temperature to 220°C.
- Remove the foil from the ham and carefully brush a third of the glaze over the entire surface. If the water in the roasting pan has evaporated, add more. Bake the ham for another 15 minutes. Brush another third of the glaze over the ham and bake for another 15 minutes. Brush the remaining glaze over the ham and bake until the glaze is shiny and the skin is brown and crisp, another 15 minutes. Let rest for 15 minutes.
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