If you’ve been reading for any length of time, you know that we are not a Christian household. Without getting too into it, I hold one set of religious beliefs and Lane holds another, and the kiddos will decide what, if any, religion they subscribe to when they are older. Despite being raised Catholic, Lane and I are not Christian and do not celebrate Easter. I celebrate spring at Ostara, usually with a good house cleaning, a nice meal, and some spring treats. That said, the Easter bunny doesn’t stop here. While I’m happy to celebrate Easter with family when there’s a gathering (I don’t feel that because I hold different religious beliefs I should be disrespectful of theirs and not attend on principle), Easter Sunday is really just another day over here. The grocery stores don’t hesitate to cash in on Easter though, so that’s when there are an abundance of hams available and on sale.
Many times I’ve considered making ham for a regular weekend “just because I have time today” dinner but I’ve found that the only hams available are way too huge for a family of four unless I want to be eating pea soup and ham sandwiches for a month. Even on a night we have the kids, with ham sandwiches planned for the next day, no one’s eating twenty pounds of ham. So when we found ourselves standing in front of the hams at a warehouse store and finding one that was solidly under twenty pounds, ham was put on the meal plan for our next weekend with the kiddos. Lifting a ham (even the eight pounder we enjoyed) onto a cutting board to score it (making that diamond pattern) and then hefting it into a roasting pan isn’t for me, so it was great that this is a spiral cut ham. This was a ridiculously low-effort meal, and it looks like you must have spent all day checking in on the ham. As far as it being spiral cut, just pull of even slices of delicious ham with your fork and keep moving down the buffet line- no carving necessary. I can’t take credit for the spiral cuts, but I can take credit for the glaze. The first thing I do when I unwrap a ham is throw away the glaze packet often accompanying it. It’s so easy to make your own glaze and pour it on with about twenty minutes of cooking time left that there’s no excuse for that often overly-sweet packaged glaze to make an appearance. Don’t fear the tiny amount of cayenne pepper in this glaze, it lent that “extra something” to the flavor, but wasn’t spicy at all.
Pineapple Brown Sugar Cayenne Glazed Spiral Ham
- 1/2 C. pineapple juice
- pineapple rings, optional
- 2/3 C. brown sugar
- 1 tsp. cayenne pepper
- 2 tsp. ground ginger
- spiral cut ham (this was 8 lbs., the glaze is enough for a much larger ham as well)
Heat the oven to 350 degrees.
Place the unwrapped ham into a roasting pan fitted with a rack (if your roasting pan doesn’t have a rack, either insert a wire cooling rack or coil up some aluminum foil and place it underneath the ham so the ham isn’t sitting on the bottom of the pan).
If desired, place pineapple slices on top of the ham and secure with toothpicks.
Cover the ham loosely with aluminum foil.
Bake the ham for 10-12 minutes per pound (for an 8 lb. ham this is about 1 hour and 20 minutes.
Whisk together all ingredients for the glaze.
During the last 30 minutes of baking, remove the foil from the ham and pour the glaze over the ham.
Continue baking until ham reaches an internal temperature of 140 degrees.
Serve hot (for spiral ham, the slices should pull right off with a meat fork, no carving required).
Source: Diana Dishes original