Spiced pineapple and rum ham
When it comes to convenience making a holiday dinner, it's hard to beat a fully-cooked smoked ham. All you have to do is dress it up and reheat it in the oven. In our family, this usually means pinning on pineapple rings and applying a liberal baste of sweetened pineapple juice. This Easter, I modified the technique slightly by spiking the basting glaze with a pop of spice and a little shot of rum. Festive, easy, a little naughty, and totally delicious.
Spiced pineapple and rum ham
When it comes to convenience making a holiday dinner, it's hard to beat a fully-cooked smoked ham. All you have to do is dress it up and reheat it in the oven. In our family, this usually means pinning on pineapple rings and applying a liberal baste of sweetened pineapple juice. This Easter, I modified the technique slightly by spiking the basting glaze with a pop of spice and a little shot of rum. Festive, easy, a little naughty, and totally delicious.
Cooking Instructions
- 1
Pull the ham out of the fridge 30 minutes to 1 hr before cooking, so it can come up in temp a bit. Preheat your oven to 350 F.
- 2
Pour the juice from the can of pineapple into a small pot. Add the cayenne, allspice, brown sugar and a few pinches of salt. Turn the heat up to medium and let the sugar melt. Let simmer until thickened slightly, then crush and tear 2 of the pineapple rings in your hand and drop them in. Add the rum. Continue simmering, stirring often, until the glaze is about the thickness of syrup. Take it off the heat and let it cool slightly to thicken more.
- 3
Brush some of the glaze onto your ham, then pin on the pineapple rings using toothpicks that have been soaked in water for several minutes. Cover the ham loosely with foil and pop it into the oven. After 1 hr, remove the foil cover and baste with the glaze. Put the ham back in the oven for another 45 min to 1 hr, basting regularly with the glaze. Let the ham rest 20 to 30 minutes before carving.
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