Rum (Glazed) Ham
Rum (Glazed) Ham
The sugars in the rum and pineapple combine to make a delicious sweet and salty ham, perfect for your Easter or Christmas celebration. Reserve the pan drippings for a quick sauce that you can pour over your finished ham before serving.
Prep Time
30
minutes
Cook Time
2
hours
Servings
10
Total time: 2 hours, 30 minutes
Ingredients
- 1/2 pineapple, peeled, cored, sliced
- 1 1/2 cup orange juice
- 5 pound cooked ham
- 1/3 cup dijon mustard
- 3/4 cup brown sugar
- 10 whole cloves
- 1/2 cup rum
- 2 tablespoon cornstarch
- 1/4 cup water
Directions
- Preheat the oven to 300 degrees F.
- Soak the pineapple slices in the orange juice for at least 10 minutes.
- Place the ham in a roasting pan and spread the Dijon mustard evenly on the ham to coat.
- Sprinkle the brown sugar over the ham, and then place the pineapple slices over the ham, securing them with the cloves.
- Pour the orange juice and ½ of the rum in the pan.
- Bake the ham in the oven for about an hour.
- The brown sugar and pineapples should just be starting to brown.
- Remove the ham from the oven, and pour the remaining rum over top of the ham.
- Light the rum with a match to flambé the ham.
- Continue baking the ham for an additional hour or until the internal temperature of the ham reaches 140 degrees F.
- Transfer the pan drippings to a sauce pan.
- Combine the water and cornstarch and whisk the cornstarch mixture into the pan drippings.
- Cook for about 5 minutes or until the pan sauce has thickened.
- Allow the ham to rest for 10 to 20 minutes before slicing and serving with pan sauce.