Ginger Pineapple Glaze (for Baked Ham)

(1) 20-oz can crushed pineapple in juice, well drained, juices reserved
(2) 12 oz cans ginger ale, as needed
1 c packed light brown sugar
1 tbls dry mustard
*For an 8lb spiral sliced ham

Mix pineapple juice, 1 can (12oz) ginger ale, brown sugar and mustard in a blender to dissolve mustard. Set aside.

Place ham flat side down in pan. Pour pineapple juice mixture over ham. Pat the crushed pineapple onto the ham; if you press hard, it will stick nicely. Place pan with ham and pineapple juice on top of stove and bring to boil over 2 burners on high heat. Tent ham with foil and transfer to oven.
From Essentially Lilly (Pulitzer) Guide to Colorful Holidays

Bake 1 hr, checking to be sure juices aren't burning and adding a bit more ginger ale to pan if needed. Baste ham with juices occasionally. Ham should reach 140 degrees when done. Meanwhile, place roasting pan (without ham) over 2 burners on high heat and bring juices to boil. Cook until juices should get dark and syrupy. Pour juices over ham and serve.

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