Ingredients
2 (20 ounce) cans crushed pineapple, drained
2 cups brown sugar, packed
14 cup honey
1 tablespoon dry mustard
1 teaspoon ground cloves
2 fully cooked boneless ham (4 to 5-lb. each)
Method
Sources
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Maple wood — sweet, mild smoke for bacon, ham, poultry
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Maple wood — sweet, mild smoke for bacon, ham, poultry
Pink curing salt for bacon, ham, corned beef, charcuterie
Precise curing salt — bacon, ham, corned beef, cured sausage
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Combine all ingredients except the hams in a large saucepan; heat over medium heat until sugar dissolves, about 5 minutes. Stirring constantly, heat until liquid reduces and mixture thickens, about 10 additional minutes; remove from heat to cool. Score surface of hams in a diamond pattern; insert meat thermometer into center of each ham. Place hams in a roasting pan; cover and bake at 325 degrees for one hour. Uncover; spoon glaze over hams. Bake 45 minutes to one hour longer or until meat thermometer reads 140 degrees, basting every 15 minutes.