Yield: 2 full dinners for 6 plus leftovers for soup, sandwiches, and snacking!
1 can (20 oz) pineapple slices in juice, drained with juice reserved (about 1 cup)
1 6-8 pound pre-cooked ham such as Cook's Shank portion
1 cup + 1 Tbsp Flying Olive Peach, Pineapple, Gravenstein Apple, or Honey Ginger Balsamic or a combination depending on what you like and have on hand ( I mixed 2/3 cup Pineapple and 1/3 cup Honey Ginger and it was delicious!)
1 cup Apricot or Peach preserves or Orange Marmalade (or a combination)
½ tsp ground ginger
¼ ground cloves
¼ cup packed light brown sugar
¼ tsp Salts-of-the-Earth Hawaiian Sweet and Salty Sea Salt or regular sea salt
½ tsp Dijon mustard
Turn the oven on to 325 F.
Remove all the packaging material from the ham. Line a baking pan with aluminum foil. Place the pineapple slices on the bottom of the baking sheet. Place the ham on the pineapple.
Add 1 cup of the Flying Olive Balsamic Vinegar of choice (or combination) in the bottom of the pan plus 1 cup of the reserved pineapple juice. Cover the ham with aluminum foil and seal tightly. Heat for about 15-20 minutes per pound (according to package directions) until heated through. (Temperature on a thermometer should read 115 degrees).
About 30 minutes before the ham is done heating, mix the preserves/marmalade, ginger, cloves, brown sugar, salt and Dijon mustard to a small saucepan. Let the glaze simmer for about 20-30 minutes until it is quite thick.
Remove and uncover the ham (careful, the steam is HOT!). Turn the oven up to 425 degrees. Smear some of the glaze generously over the surfaces of the ham with a pastry brush or spoon. Do this several times. Reserve the remaining glaze.
Place the uncovered ham back into the oven for 10-15 minutes or until the glaze bubbles and begins to darken. The internal temperature should reach 130 degrees.
Remove the ham from the oven and transfer it to a carving board or large platter. Let it rest loosely under foil for about 20-40 minutes.
About 10 minutes before serving, remove the liquid from the pineapple slices that were under the ham. Using a pastry brush, lightly brush the glaze over the pineapple. Place them under the broiler for about 2-3 minutes. Turn them over and repeat. If there is any sauce left, pour the sauce into a small bowl.
Carve and serve the ham with the pineapple slices and any remaining sauce
Submitted by Barb L.