Jamón glaseado con romero y piña

Ingredientes

• 1-7lb bone-in shoulder cut ham
• 1/4 cup whole allspice
• 1/2 cup whole cloves plus more for dressing ham
• 16 oz can pineapple slices (reserve the juice, which will be about 1 cup)
• 2 tbsp dijon mustard
• 1 cup brown sugar
• 2 sprigs fresh rosemary
• 2 tbsp maraschino cherry juice
• 6-8 maraschino cherries

Preparación

1. 1

   In a large pot, place ham, water, cloves and allspice. Set to boil. (Boil ham in about 1 gallon of water. The amount of water will vary based on the size of the ham. Use just enough water but do not fully cover the ham with water. Boil for about 1 hour. The boiling time will also vary based on the size of the ham. You may need to boil the ham for a longer time depending on the size.)

2. 2

   While the ham is boiling, make a glaze by combining the juice from the pineapples, the cherry juice, mustard, rosemary and brown sugar. Cook the glaze until it has thickened and reduced. Reserve the pineapple slices and cherries for dressing the ham.

3. 3

   Once the ham is boiled, discard the water and place the ham in a foil lined roasting pan.

4. 4

   Remove the skin of the ham. (Some people may like the skin and want to keep it on. Keep it on if that is your preference). Score the ham by cutting from the top to the bottom of the ham. Score in one direction and then score across each cut in the opposite direction forming what looks like uneven squares. Each cut should be 1/3 inch deep and about 1 inch apart. Place whole cloves in the corners of each square. This is an important step because whole cloves will add lots of flavor to the ham.

5. 5

   Preheat the oven to 350 degrees.

6. 6

   Dress the ham with pineapple slices and maraschino cherries in the center of each pineapple slice. Secure the pineapples and cherries with toothpicks.

7. 7

   Use half of the glaze to coat the ham. Drizzle the glaze into each of the scores. Be sure to coat the pineapples as well.

8. 8

   Bake the ham uncovered for 30 mins. Remove it from the oven and use the remaining glaze to coat the ham a second time. Bake again for 10-12 minutes until the glaze is set and shiny. Save the glaze from the pan for service.