My brother swears by this recipe that it makes the best baked ham evah!
""This works with most any kind of ham shank, butt or whole ham so it's up to you what you use. If you ask me personally, I'd say go big or go home. Guy Fieri inspired this recipe; I've taken it and modified it to make it my own but all props to the man for shoving me in the right direction." - Dan"
2 1/2 hours
1 Large Ham
2 Tbsp olive oil
1 cup minced yellow onion
8 cloves garlic, minced
1 really healthy shot of Cognac
1/4 cup yellow mustard
1/4 cup Dijon mustard
1/2 cup pineapple juice
2/3 cup apple cider
1/2 cup fine chopped pineapple
1/2 cup brown sugar
1/2 cup honey
Fresh ground black pepper
whole cloves (amount depends on size of ham and size of diamond cuts on the ham)
1.Preheat oven to 350 degrees F.
2.Using a room temperature ham, score the ham in a diamond pattern with a sharp knife. At each point of the diamonds, insert one whole clove firmly.
3.Place ham in a roasting pan with a cooking rack, add water to the bottom for drippings and cleaning.
4.Cook ham for 90 minutes, during this time, prepare the glaze.
5.In a large saute pan, heat olive oil over medium heat. Add onions and cook until they just start to turn translucent (about 3 minutes) then add garlic. Continue to saute until garlic turns a nice light California tan color.
6.Add Cognac and flambe to remove alcohol. If working on a gas stove this is easy but on an electric, you'll need a long handled lighter. Reduce for 2 minutes or until flames are gone. (Important Safety Note: please don't light your kitchen on fire, if you have never flambe'd before, watch a youtube video on how to do it safely)
7.Add, mustard, pineapple juice, cider, chopped pineapple, brown sugar, honey and black pepper.
8.Stir and allow to come to a boil, turn to low and simmer until sauce reduces by 1/3.
9.Once ham has baked for 90 minutes, start basting ham with the glaze every 15 minutes (saving some glaze for serving).
10.Ham should cook for 2 to 2 1/4 hours depending on weight. Fully cooked ham's should be removed from oven when they reach an internal temperature of 135 degrees F, partially cooked/cured hams should be removed from the oven when they reach and internal temperature of 155 degrees (served at 140 and 160 degrees respectively for safety).
11.Allow ham to rest for 20 minutes, serve with remaining glaze.