Roast Ham takes time to cook but it is so worth it. Cooking a large sized ham can even last for days and you can use it in so many ways… Some left over ham for sandwich the next day and carbonara for the day after. Its versatility is no doubt a winwin.
And since Christmas is just around the corner, we’ve took inspiration on this hybrid version of grandma’s old fashioned ham, dotted with pineapple rings and cherries, and the glaze approach of thoroughly rubbing the whole thing down with loads of brown sugar. Order Christmas meats that guarantee quality and freshness.
This roasted ham recipe is loved on Easter and Christmas. We’ve skipped the cherries but feel free to add it.
You can choose to rub it down the day before and marinate for 24 hours. No doubt its flavours will shine through.
- 10 mins
- 3 hours 30 mins
- Serves 4
- 24hr resting time
- 15-pound bone-in ham
- 2 cups brown sugar, packed
- 1/2 teaspoon ground cloves
- 5 (20 oz) cans of pineapple rings in 100% juice
- Variety of high-quality mustard
- Wooden toothpicks
Prepare your roasting pan: Prepare your roasting pan. Put around 6 to 8 pineapple rings on the bottom of the roasting pan.
Season the ham: Put Ham on the roasting pan. Combine brown sugar and ground cloves together in a small bowl. Thoroughly massage the sugar mixture all over the ham. You will notice the mixture will become paste-like and that’s perfectly fine.
Use the ham cut side facing onto the pineapple rings
Score the ham: Score the ham 1/4-inch deep in a diamond pattern. If this is difficult to do in the roasting pan, then transfer the ham to a cutting board. Score it, and then return it to the roasting pan, putting the cut side down onto the pineapple rings.
Pour the juice from 1 can of pineapple into the bottom of the pan. Don’t pour the juice over the ham because it will wash off the brown sugar.
Let the ham rest for 24 hours: Cover the ham with aluminum foil, secure it around the roaster, and let hang out in the fridge overnight, or for at least 8 hours.
Cover the ham with pineapple slices: The next day, remove the ham from the refrigerator. Open the foil and spoon pan juices over the ham. Lay pineapple rings across the ham so they touch each other, and secure them with wooden toothpicks if necessary. Two toothpicks per slice is plenty.
Bake the ham: Cover with foil. Make sure to seal the foil tightly around the edges of the roasting pan. Bake at 325°F for 15 to 18 minutes per pound of meat. (Roughly 4 1/2 hours for a 15-pound ham.)