Saturday, August 16, 2014

Baked Ham with Pineapple Salsa

After you taste this ham, you’ll never buy one of those expensive presliced hams again. Amazing!
1 fully cooked bone-in ham
1 1/2 cups brown sugar
2 cups pineapple juice
1 Tbsp. prepared mustard
2 cups fresh or canned pineapple, diced
2 liters ginger ale
Whole cloves
Pineapple Salsa (recipe follows)
Using a sharp paring knife, make incisions 1/4-inch deep in ham. Insert whole cloves into cuts at 1-inch intervals.
In food processor, combine sugar, pineapple juice, diced pineapple and mustard and pulse several times until blended. Pour mixture over ham.
Bake for 1 hour in preheated 350 degree oven; reduce heat to 300 degrees and continue cooking for 2 more hours.
As juice in pan boils down, add giner ale. Baste ham every 15 minutes, adding ginger ale as needed to keep moisture in pan.
Remove from oven and let ham rest for 15 minutes. Slice and place on serving platter, drizzling with pan drippings. Serve with Pineapple Salsa on the side, if desired.
Pineapple Salsa
2 cups fresh pineapple, diced
1 large jalapeno pepper, minced, seeds and membranes removed
1/2 cup red onion, diced
1/2 cup green pepper, diced
1 Tbsp. freshly squeezed lime juice
1 tsp. sugar
Combine all ingredients in bowl and chill at least 1 hour before serving to blend flavors. Serve chilled or at room temperature.