Hamilton’s Smokehouse Ham with Pineapple Orange Glaze
Ingredients
For the ham:
- 1 x 14 lb. Hamilton bone-in ham
- 2 tablespoons cloves - divided
- Peel of large orange, sliced into thin strips, reserve the juice for the glaze
- 2 cups of water
For the glaze:
- 1 bottle or 12 ozs. of your favourite orange jam
- 1 bottle or 12 ozs. of your favourite pineapple jam
- 1 cup pineapple juice
- 1 cup orange juice
- 1 cup fresh pineapple, peeled and cut into bite sized chunks
- 1 teaspoon pimento berries
- ½ teaspoon ground cinnamon
- 3/4 cup brown sugar
- Garnish with orange and pineapple slices
Instructions
- Preheat the oven to 350 degrees F. Thaw the ham to room temperature. Remove the skin and trim excess fat and discard.
- Place the ham on a rack on a baking tray. Place 2 cups of water in the baking tray. Add the orange peel and a few of the cloves to the water. Cover the ham with foil and place in a pre-heated oven and bake for 2 hours.
- Meanwhile make the glaze. Add all the glaze ingredients to a heavy bottomed sauce pan on medium high heat. Bring to a boil while stirring. Lower the heat to a low simmer, stirring occasionally until the liquid is reduced and the glaze is thick and syrupy and the pineapple pieces have softened, about 30 minutes. Divide the glaze, by pouring half of it into a bowl. The other half will remain in the sauce pan.
- Remove the ham from the oven. Reserve 1 cup of the pan juices.
- Using a sharp knife, score across the top of the ham with deep cuts crossways and then diagonally to form a diamond pattern. Insert a clove in each diamond. Brush half the glaze from the bowl generously all over the ham and return the ham to a 375 degree F oven and bake uncovered for 30 minutes. Remove the ham from the oven and brush with the glaze from the bowl and repeat every 15 minutes for the next hour.
- Loosely tent the ham with foil if the glaze begins to burn.
- Meanwhile, Pour the cup of reserved pan juices into the sauce pan of glaze. Stir to combine. Heat the mixture over medium high heat until it comes to a boil. Lower the heat and simmer until the mixture once again becomes thick and syrupy. Set aside and keep warm.
- Remove the ham from the oven. Let rest for 10 mins. Before slicing.
- Garnish with orange and pineapple slices or as desired.
- Serve the ham with the warm pan juice and glaze mixture.
