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pineapple orange ham pineapple juice apple cider vinegar light brown sugar hot sauce maraschino cherries
Viewed: 85 - Published at: 5 years agoIngredients
- 1/2 pineapple, peeled, sliced into rings
- 1 large orange, sliced into thick rounds
- 1 (10-lb.) cured smoked bone-in ham or 6-lb. cured boneless ham
- 3 cups pineapple juice
- 1/2 cup apple cider vinegar
- 1/2 cup (packed) light brown sugar
- 1/4 cup hot sauce
- Maraschino cherries (for serving)
Method
- Preheat oven to 300°F. Stack 2-3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 3/4" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°F, 3-3 1/2 hours for boneless, 3 1/2-4 hours for bone-in.
- Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.
- Remove ham from oven and increase oven temperature to 425°F. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°F, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°F, 12-15 minutes. Carefully transfer ham to a cutting board and let rest 30-60 minutes before slicing.
- While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20-25 minutes.
- Serve ham with roasted fruit and cherries alongside.
