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Pineapple Glazed Ham

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Ingredients
  

  • 8-pounds boneless ham
  • 1 bunch green onions, optional
  • 2 cups brown sugar, lightly packed
  • ¼ cup all-purpose flour
  • 1 tbsp. yellow mustard
  • ¼ cup white vinegar
  • ¾ cup pineapple juice
  • 1 tsp. ground black pepper
  • 1 tbsp. olive oil

Instructions
 

To boil the ham:

  • Lower the entire ham into a large stock pot.
  • Add enough cold water to cover the ham by at least one inch.
  • If including the optional green onion, do it now; wash the green onion under cold running water; chop into two inch pieces; toss in the pot.
  • Over medium-high heat, bring the ham to a boil; once boiling, reduce the heat to medium; boil for one hour.
  • Place a large colander in the sink; carefully transfer the ham from the pot into the colander; drain the water from of the pot and allow the ham to fall gently into the colander.
  • Allow the ham to cool for five minutes so that it is easy to handle; collect the green onions and discard; while the ham cools, prepare the glaze.

To prepare the glaze:

  • To a medium bowl, add the brown sugar, flour, mustard, vinegar, pineapple juice and the ground black pepper; whisk the glaze ingredients together until they form a thick, sugar sauce; set aside.

To prepare the ham for baking:

  • Once the ham has cooled, transfer it to a large cutting board.
  • If working with a boneless ham, this step will be super easy; if, however, a bone-in ham is used, a little bit more creativity will be required with cutting the ham into pieces; it’s important to remember that while the ham bakes, it will shrink a little, so be sure to cut the ham into one and a half inch chunks; cutting the ham too small, the ham will dry out.

To bake the ham:

  • Pre-heat the oven to 400°F.
  • Once the ham has been cut into pieces, it’s time to start baking; lightly brush the baking pan with olive oil and transfer all of the ham pieces into it.
  • Place the ham in the pre-heated oven and bake for 45 minutes; be sure to move the ham around every 15 minutes.
  • At the end of the 45 minutes, pour in the glaze; toss to coat.
  • Continue to cook for another 30 minutes, stirring every 10 minutes or until the glaze has thickened.
  • Remove from the oven and serve immediately.