Brown Sugar Baked Ham with Pineapple
https://ift.tt/2HztHWO Bakeware and platters for the photos in this post provided by Le Creuset. I have to admit my brother, Aaron, is the ham maker in our family. He uses a hybrid version of my grandmother’s old-fashioned ham dotted with pineapple rings and cherries, and my cousin Edward’s approach of thoroughly rubbing the whole thing down with loads of brown sugar–no last-minute glazing required. This ham is easy, loved by all, and requested every year for Christmas and Easter. That’s a winning recipe in my book! For this version I added a little ground clove to the sugar, and I skipped the cherries, but feel free to add them if you want to go retro. WHICH HAM IS THE RIGHT HAM?
HOW MUCH HAM DO YOU NEED?When selecting the proper-sized ham, keep in mind it’s nice to have to some to send home with guests, as well has having enough for leftovers for yourself for a couple of days. I prefer bone-in hams, as mentioned above. They taste better, cook nicer, and you can use the bone to make ham and potato soup. Remember a bone adds weight, but you can’t eat it. I like to estimate about 3/4 of a pound per person. With that as my guide, a 15-pound bone-in ham will provide a meal for 10 guests with enough remaining for leftovers. The USDA recommends:
WHY COOK HAM AT ALL?Ham is the cured leg of pork. They can be fresh, cured, smoked, or cooked. If you are in the United States, most likely the ham you are buying for your holiday table has been cured and is labeled ready to eat. Hams that still need to be cooked will have safe handling instructions. Our goal with cooking a cured ham is to warm it up and season it to create an enhanced dining experience. HOW TO SCORE A HAMScore the ham to allow the fat to render and for the flavor to penetrate into the meat. Using a sharp chef’s knife, cut slits through the skin of the ham only 1/4-inch-deep, crossing the entire ham. Make each row about an inch apart then repeat the pattern across the original slits so you have a diamond pattern. GIVE YOUR HAM A RESTThis ham is best when it has 24 hours to sit in its brown sugar bath. The saltiness of the ham draws the sugar into the meat and creates tender, sweet, and salty flavor explosion that is only enhanced by time. If you don’t have an overnight to spare, then rub the ham with brown sugar at least eight hours before you plan to cook your ham. If timing and a busy schedule dictates you must cook the ham right away without the additional curing time, then might I suggest our glazed baked ham. HOW LONG AND AT WHAT TEMPERATURE TO BAKE HAMLow and slow is the name of the game when it comes to creating a juicy, succulent roasted ham.
HOW DO YOU SLICE HAM?Slicing a bone-in whole or half ham can take a little practice. Just remember you’re feeding people who are happy you are feeding them. Ham slices need not be perfect.
HOW TO KEEP LEFTOVERSOnce you’ve high-fived your partner for pulling off a holiday dinner that will go down in holiday dinner history as the best one ever, eye-ball the amount of ham you have remaining and determine your next pork-centric move. If you only have enough for a few leftovers, keep the sliced ham in the fridge for about 3 to 5 days, or you can keep in the freezer for 1 to 2 months. I like to pour the juices from the roasting pan over the sliced ham before I freeze it. That way as I thaw and reheat it, it doesn’t dry out. HOW TO USE UP YOUR LEFTOVERSBest Side Dishes to go with Ham
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