Ingredients
- 6-8 pounds ham, pre-cooked, bone-in spiral-sliced, hickory-smoked
- ¾ cup pineapple juice (drained from the slices)
- 1 cup Goya guava nectar
- 2 teaspoons fresh ginger, grated (or ground ginger)
- 6 whole cloves + 1/4 cup to garnish the ham
- ½ cup packed brown sugar
- 1 12 oz Grace guava jelly (one jar)
- 1 can pineapple slices
Instructions
How To Make The Pineapple-Guava Glaze
- Combine the pineapple juice, guava juice, liquid from the pineapple slices, sugar, ginger, and cloves in a small saucepan and mix to dissolve the sugar granules.
- Boil for about 30 minutes or until the mixture has reduced to a syrupy consistency.
- Place the pineapple slices in the syrup and heat for about one minute before removing the pot from the flame and set it aside.
Now, Let's Prep The Ham
- Preheat the oven to 325 degrees Fahrenheit.
- Line the roasting rack and large roasting pan with foil and set aside.
- Unwrap the ham and discard the packaging (including the glaze that came with it.
- Rinse the ham under cool running water and pat it dry.
- Wrap ham in foil and place in the oven for 1.5 hours or until the ham has been heated throughout and reaches an internal temperature of 145 degrees Fahrenheit. Once done remove and allow the ham to cool.
- Score ham if you're not using a spiral-cut ham.
- Arrange the glazed pineapple slices on the ham and fasten each with toothpicks or cloves.
- Spoon or generously brush the pineapple glaze all over the ham.
- Melt the Grace guava jam in a small saucepan over low heat. Once melted generously brush melted jam over the surface of the ham.
- Return to ham to the oven (uncovered) for 15 minutes or until the ham has achieved the desired color.
Keep your screen on while you cook.
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Notes
u003cliu003eA pre-cooked ham should be cooked in the oven at 325 degrees Fahrenheit for 10 minutes per pound, depending on the type of ham (whole vs. half, bone-in vs. no bone)or until it reaches an internal temperature of 145 degrees Fahrenheit. u003c/liu003eu003cliu003eLook for a ham that is pre-sliced. If not, you must slice it yourself before glazing it. u003c/liu003eu003cliu003eu003cstrongu003eLeftovers can be kept for 3-4 days in the refrigerator. u003c/strongu003eAfter that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately. Make sure the leftovers have cooled down to room temperature before storing.u003c/liu003eu003cliu003eu003cstrongu003eu003ca href=u0022https://www.whirlpool.com/blog/kitchen/how-to-calibrate-an-oven.htmlu0022u003eCalibrateu003c/au003e your oven.u003c/strongu003e This will ensure you’re getting an accurate reading on the temperature. Every oven is different so grab the manual for the most accurate way on how to calibrate your specific oven.u003c/liu003eu003cliu003eu003cstrongu003eI ALWAYS recommend reading through the recipe in full a couple of times before starting.u003c/strongu003e That way you know exactly what to expect and you can prep accordingly.u003c/liu003eu003cliu003eu003cstrongu003eGather all your ingredients before cooking. u003c/strongu003eThis way you don’t forget to add an ingredient or two. It has happened so many times so I use “u003ca href=u0022https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.htmlu0022u003emise en placeu003c/au003e” to save my sanity and the recipe.u003c/liu003eu003cliu003eu003cstrongu003eFor your convenience, you can automatically generate a grocery list using the whisk plugin located the the “Ingredient Rundown” section (scroll ↑).u003c/strongu003eu003c/liu003e
