Sweet Smoked HamSara Lau
- 1 large (46 oz.) can pineapple juice
- 1/2 jar to full jar Grey Poupon
- 1 1/2 lbs. brown sugar
- 1 whole smoked ham (not spiral cut)
The night before ham is to be served, boil ham in pineapple juice. Cover and refrigerate overnight.
In morning take ham from pot and put in roasting pan. Reserve half of pineapple juice used for boiling.
Preheat oven to 325°.
Mix Grey Poupon with brown sugar. Enough to cover ham while baking. Pack onto ham and cook ham according to package directions (cooking time per pound).
Last 10 minutes of baking, pull ham out and pack brown sugar onto ham again.
Increase oven temp. to 400° or 450°. (ham can also be broiled at this point - but keep a close eye on it so that ham does not burn). Cook for 10 minutes until the brown sugar pack turns toasted brown. Use leftover pineapple juice (a ladle full at a time) and slowly pour over crusted brown sugar to turn into glaze.
Be careful, too much juice may make it too tangy.
From Sara's recipe box via Walter's sister.
Source: Sara Lau