Spicy Molasses-Glazed Ham
One family-size ham makes a succulent entrée, then encores as fun-to-eat skewers and a down-home casserole. A molasses glaze pairs with pineapple to make luau-like kabobs, then takes on a pepper Jack kick in a cheesy meat and potato hot dish.
One family-size ham makes a succulent entrée, then encores as fun-to-eat skewers and a down-home casserole. A molasses glaze pairs with pineapple to make luau-like kabobs, then takes on a pepper Jack kick in a cheesy meat and potato hot dish.
Ingredients
7 to 8 pounds cooked ham
20 whole cloves, McCormick®
1⁄2 cup molasses, Grandma’s®
1⁄4 cup packed dark brown sugar, C&H®
1⁄4 cup ginger preserves, Robertson’s®
1⁄4 cup dark rum, Myers’s®
1 fresh habañero chile, stem and seeds removed, finely chopped
1 tablespoon minced ginger, Gourmet Garden®
1⁄2 teaspoon dry mustard, Coleman’s®
Pineapple tops (optional)
Whole habañero chiles (optional)
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).
