Ingredients
- 7 to 8 pounds cooked ham
- 20 whole cloves, mccormick
- 1 fresh habañero chile, stem and seeds removed, finely chopped
- 1 tablespoon minced ginger, gourmet garden
Preparation
Baking Directions:
Preheat oven to 325 degrees F.
Line a roasting pan with aluminum foil; set aside.
Cut the thick layer of fat and skin from ham and discard.
Score the ham in a diamond pattern by making shallow diagonal cuts at 1-inch intervals; insert whole cloves in centers of diamonds.
Place ham in roasting pan.
Roast in preheated oven for 1 hour.
Meanwhile, for glaze, in a medium saucepan, combine molasses, brown sugar, ginger preserves, rum, chile, ginger, and dry mustard.
Bring to a boil; reduce heat.
Simmer, uncovered, stirring constantly until sugar and preserves are dissolved.
Remove from heat.
After ham has roasted for 1 hour, baste with glaze and continue roasting about 1 1/2 hours more or until an instant-read thermometer inserted in ham (away from bone) registers 130 to 140 degrees F, basting ham with glaze every 15 minutes.
Garnish with pineapple tops and habañero chiles (optional).
