Pineapple Glazed Ham
One boneless smoked ham (about 14 pounds)
One medium-size fresh pineapple, peeled and cored and cut into rings
One small jar marinated cherries
1 pound brown sugar
1 pound box corn starch
46-ounce can pineapple juice
Preheat oven to 350 degrees F.
Place ham on rack over pan containing 1 inch of water. Bake ham,
fatty side up, at 350 F for 2 hours. (Water will catch ham juices.
Add more water during cooking as it evaporates; don’t let pan run
Meanwhile, in medium saucepan, combine pineapple juice, cherries and
enough brown sugar so you can taste “tartness” of pineapple but also
sweetness of sugar. Thicken by stirring in corn starch; heat until
boiling, then simmer about 30 minutes.
After 2 hours, remove ham from oven and arrange pineapple on top.
Carefully pour thickened juice mixture over ham. Return to oven for
30 minutes, repeatedly basting with sauce from pan. Remove glazed
ham and pour sauce back into saucepan. Heat and correct consistency
of sauce with more cornstarch, as needed. (Sauce will have picked up
flavor and color from ham juices.) Serve ham sliced with sauce.
Makes about 30 servings