I’m always a little nervous when it’s my turn to cook on Thanksgiving, because there are so many questions when it comes to cooking a turkey: to brine or not to brine, to bag or not to bag, and how in the world do I get that thing to defrost? However, I’m more than happy to volunteer to cook Christmas Eve dinner every single year because I always make ham, and it’s about the easiest thing in the world to cook. All you really have to do is warm it up and it looks fancy, tastes great, and feeds a crowd. It’s really the perfect main dish for any holiday gathering.
But since I make ham every single year, I was looking for a way to make it a little more special this year. I love a good glaze on a ham, so this year I’m trying a new recipe: Aloha Ham. It looks amazing, and I can only imagine how good my house will smell once I get pineapple juice simmering with garlic, ginger, and cloves…
Here’s the recipe, courtesy of Dole.
- 4 cups 100% DOLE® Canned Pineapple Juice
- 2 pieces fresh ginger (1-inch each), peeled and sliced
- 3 large garlic cloves, smashed
- 10 whole cloves
- 1/4 cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 bone-in fully cooked ham (6-8 pounds)
- Preheat oven to 325 degrees.
- Combine juice, ginger, garlic, cloves, Dijon, and sugar in a small pot. Bring to boil, whisking occasionally, and reduce until syrupy. Remove from heat. Reserve 1 cup of glaze to serve as a sauce with ham.
- Score surface of ham in diamond pattern, making 1/4-inch deep cuts. Place in a roasting pan lined with foil. Cover pan tightly with foil.
- Bake ham according to package directions. During the last 40 minutes of baking, brush ham with glaze. Continue baking uncovered until meat thermometer reaches 140 degrees.
- Serve reserved sauce with ham slices.
It couldn’t be easier!
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