AW’s Spicy Pineapple Glazed Ham
January 10, 2012
- Baking ham (bone-in or boneless)
- purple grape juice – 2 1⁄2 cups
- cola – 2 1⁄2 cups
- sliced pineapple – 1 can (20 ounces)
- brown sugar – 2 cups
- spicy rub
- Preheat oven to 250° F.
- Rinse ham &pat dry. Coat with spicy rub. If ham is not spiral cut, then cut 2 inch deep diagonal cuts on the ham for a more decorative finish when cooked.
- Place ham in roasting pan (directly on the pan, not on a rack). In roasting pan, pour 1-1⁄2 cups of coke and 1-1⁄2 cups grape juice. Then add enough water until the liquid reaches 1⁄2-inches deep. Cover ham with foil; crimp tightly around edge of roasting pan to seal in and retain moisture.
- Place ham in oven and cook according to time specified on package.
- Prepare the glaze by pouring 1 cup of grape juice, 1 cup of cola, all of the juice from the pineapple can, and brown sugar into a small sauce pan. Simmer on low for 20 minutes until sauce is thick and shiny. Remove from heat and let sit at room temperature.
- Check ham and when it reaches 100° F internally remove from oven.
- Set oven temperature to 425° F.
- Brush ham with 1⁄4 to 1⁄2 of the glaze mixture. Place pineapple rings on ham and anchor with toothpicks (best to soak toothpicks beforehand). When oven reaches new temperature return ham (uncovered) and bake for 15 minutes or until internal temperature is 140° F.
- Remove ham and transfer to cutting board. Let ham rest for 15 minutes and then carve.
- While ham is resting, return remaining portion of glaze to the stove. Using medium-low heat, warm glaze and drizzle over carved ham slices.