Ingredients:
For ham
- 1 piece pre-cook and pre-cut ham, about 9 to 9 1/2 lb (4.5 to 4.75 kg);
- 1 tablespoon cloves;
- 1 can pineapple slices in juice;
- 20 - 30 tooth picks.
For honey port wine glaze
- 1 can pineapple juice in can;
- 1/2 cup brown sugar;
- 1/2 teaspoon lemon zest;
- 1/4 cup (60 ml) port wine;
- 1/4 cup (60 ml) liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 1/2 cup (120 ml) honey;
- 1 tablespoon dijon mustard;
- 2 tablespoons lemon juice;
- 1/2 teaspoon finely ground cloves;
- 1 teaspoon ginger juice.
Recipe:
Serving for 12
For ham
- Preheat oven to 325˚F (160˚C);
- Score 1 1/4” (3 cm) diamond shapes on the ham;
- Insert one clove at each corner of the diamonds;
- Place ham in a baking pan on the baking rack;
- Raise the temperature to 375˚F (190˚C);
- Cover with an piece of aluminum foil;
- Place it in the oven for one hour, about 10 minutes for one pound of ham;
- Take the ham out, pull the cover carefully;
- Drizzle glaze to cover the ham;
- Put it back for 10 minutes;
- Lower to 325˚F (160˚C);
- Repeat this step a few times;
- Pin the pineapple slices on the side with tooth picks;
- Put it back for another 10 minutes;
- Turn to the broiler for 2 minutes, keep an eye on it to avoid burning;
- Let it rest for a few minutes before cutting, serve hot with glaze.
For honey port wine glaze
- Drain the pineapple juice;
- Mix in brown sugar, lemon zest, port wine, liquid aminos, dark soy, honey, mustard, ground
- cloves and ginger juice in a large bowl;
- Pour in a sauce pan and reduce to a glaze like consistency.