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Categories:
fully cooked fully cooked bone cloves honey praline honey kosher salt black pepper cinnamon sugar pineapple juice pineapple maraschino cherry
Viewed: 30 - Published at: 8 years agoIngredients
- 1 (8 -10 lb) fully cooked fully cooked bone-in smoked ham
- 6 whole cloves
- 16 ounces original creole honey praline ham kit
- 3 tablespoons clover honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (3 ounce) canister cinnamon-sugar dry rub seasonings (supplied with marinade)
- 1/4 cup pineapple juice
- 1 (15 ounce) can pineapple slices
- maraschino cherry
- toothpick
Method
- Preheat oven to 325°F Wash the ham under cold water then pat dry with paper towel. With a sharp knife, score the surface with shallow diagonal cuts, making diamond shapes in a checkerboard pattern at one-inch intervals. Insert the cloves into diamonds.
- In a saucepan over medium heat, combine the praline sauce, honey, salt and pepper and heat until the syrup is thin and runny. Place the ham into a roasting pan fatty side up. Inject warm praline sauce deep into the ham, injecting in various spots, up to 2 ounces per pound. Cover with foil and bake for 1 hour and 30 minute.
- In a bowl, combine the dry rub and pineapple juice. Remove foil from ham, pour pineapple mixture over ham, arrange the pineapple slices and cherries on ham and secure with tooth picks. Place back in oven, uncovered for 30 to 45 min or until a meat thermometer reads 140°F; periodically ladling drippings back over ham every 7 minute.
- Remove ham from oven and let rest covered for 15 min, basting periodically to keep outside moist before slicing.
