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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

December 3 2018

Baked Ham with Pineapple Mustard Glaze

    1/2 cup pineapple juice
    1/2 cup brown sugar
    1 tablespoon dry mustard
    1 (4.5 pound) butt-end smoked ham
    1 (15.25 ounce) can pineapple rings, drained
    1 (4 ounce) jar maraschino cherries, drained
    1/4 cup whole cloves

Preheat oven to 325 degrees F (165 degrees C).
    
Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
    
Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
    
Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
    
Turn on oven's broiler.
    
Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.