Instructions
A picnic ham is roughly 5-6 lbs. A bone-in leg ham is approximately 8-12 pounds. Baking time is dependent on weight.
- Thaw ham in the refrigerator. Wrap ham in foil in foil and place in the oven allow to bake for 20 minutes per pound. Once thermometer inserted reads 145 Degrees Fahrenheit or higher
Remove from the ham from the oven and with steady hands, gently remove the skin and place aside on a baking tray. - Once thermometer inserted reads 145 Degrees Fahrenheit or higher, remove from the ham from the oven and with steady hands, gently remove the skin and place aside on a baking tray.
- Using a sharp knife, score the ham (making diagonal lines, horizontal and vertical) along the ham’s surface.
- Place cloves in each diagonal cross all over the entire surface of ham
Pineapple Ginger Basting Sauce
- Combine 1 cup of brown sugar, a handful of cloves, ginger and the entire contents of the tins of sliced pineapple, juice included into a saucepan.
- Allow to simmer and reduce over medium heat for roughly 20- 30 minutes until thick and syrupy.
- Brush the ham with the sauce.
- Sprinkle and pack on brown sugar on the ham’s entire surface and return it to the oven at 375 degrees until the sugar has caramelised, roughly 30-45 minutes.
- Remove the ham and let it cool for 20 minutes.
- Using toothpicks, arrange and hold in place the pineapple slices all over the surface of ham for that extra special touch, add a cherry in the centre of each slice of pineapple, creating that daisy effect we all know and love.
- Brush the ham with the remaining sauce.
- Place ham for the final time in the oven for 15 minutes. Once done, allow to cool for 20 minutes.
- Serve with your choices of condiments – Honey Mustard, Sorrel Chutney or Pineapple Ginger Chutney.
