So, spring officially arrived at 7:21 p.m. on the twenty-first. I find this comical, because since then, it’s snowed twice. That’s just how it is in New England sometimes. In fact, the big blizzard of ’97 was on April Fool’s Day. So, spring may be here, but we’re not in the clear yet.
Luckily the snow was on and off all day on Monday and really didn’t stick. On cold days though, it’s nice to have something in the oven for a while to make the house warm and cozy. Ham is a pretty good reason to warm up the house, and it’s also traditional for Ostara, when people would eat the last of the cured meats that they needed to store for the winter and look forward to the light half of the year when fresh meat would hopefully be plentiful. It’s also a time to rid yourself of the old and make way for the new, so considering this week’s events, a celebration seemed appropriate.
I couldn’t get my hands on a bone-in spiral ham anywhere, oddly enough. Perhaps the stores are anticipating the Easter ham sales and haven’t ordered in the good stuff yet? I decided to take my chances with a boneless, spiral-cut ham, and I was pretty impressed with the results. I glazed it in a mixture of pineapple juice and brown sugar, which made a nice crackly glaze with a little bit of crunch to it just the way I like it.
With boneless ham, you can plan on about 4 servings per pound. I knew I wanted extra ham for sandwiches and pea soup, and for my guest to take home with him so he could have an extra night’s dinner. I ended up with a seven and a half pound ham that made more than enough to accomplish all of this. Also, most ham now comes pre-cooked, so all that needs to be done is to heat it through to an internal temperature of 140 degrees.
Pineapple Brown Sugar Glazed Spiral Ham
7 1/2 lbs. of boneless, pre-cooked, spiral ham (or 1/4 lb. for each guest you’re serving, plus some for leftovers if desired)
1 cup firmly packed brown sugar
1/2 cup pineapple juice
1 Tbs. dijon mustard
Heat the oven to 275 degrees.
Put the ham in a roasting pan with a rack. Cover tightly with aluminum foil.
Bake the ham for 2 1/2 hours.
In a medium saucepan, combine the brown sugar, pineapple juice, and mustard.
Bring to a boil over medium-high heat, stirring constantly.
Cook for about 2 more minutes, reducing slightly.
Remove the ham from the oven and brush with the glaze.
Return the ham to the oven and bake uncovered for 30 minutes.
Let the ham rest for 15 minutes before serving.
Source: Diana Dishes original