- Prep Time
- 10 mins
- Total Time
- 2 h
- Serves
- 8
Ingredients
- 1
- bone-in ham (6 to 7 lb/2.7 to 3.15 kg)
- 1/4 cup
- unsweetened pineapple juice
- 60 mL
- 1/4 cup
- dark rum
- 60 mL
- 1/4 cup
- molasses
- 60 mL
- 1/4 cup
- firmly packed light brown sugar
- 60 mL
- 2 tbsp
- Dijon mustard
- 30 mL
- pinch each ground cinnamon and cloves
Method
- Step 1
- Preheat oven to 325°F (160°C). Trim and discard tough outer skin and excess fat from ham; leaving thin layer of fat about 1/8 in. (3 mm) thick. Score top and sides of ham with shallow criss-cross cuts 1 in. (2.5 cm) apart, creating diamond pattern. Place ham in parchment-lined roasting pan or baking dish. Bake, uncovered, 1 hr. 15 min.
- Step 2
- Meanwhile, make glaze by combining juice and rum in small saucepan set over medium heat; simmer until reduced by half. Remove from heat. Mix in molasses, brown sugar, mustard, cinnamon and cloves. Stir until brown sugar is dissolved.
- Step 3
- After baking 1 hr. 15 min., baste ham with 1/3 of molasses glaze; bake another 10 min. Baste and bake 10 min. twice more. Check that internal temperature reaches 160°F (71°C). Transfer ham to cutting board or platter. Tent with foil; rest 15 min. before slicing and serving.
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