This succulent glaze will steal the show at your next family dinner. Pineapple juice, bourbon and maple syrup are simmered and basted over a Jones ham.
Enjoy these main ingredient substitutions:
Semi-Boneless, Fully-Cooked Hickory Smoked Ham or Boneless Hickory Smoked Ham
1 Jones Dairy Farm Bone-In Fully Cooked Hickory Smoked Ham.
1 (8 oz) can pineapple juice
1/3 cup bourbon
2 tablespoons pure maple syrup
2 tablespoons dark brown sugar
2 tablespoons unsalted butter
Preheat oven to 350°.
Unwrap ham and add to large roasting dish, skin side up. Bake uncovered until internal temperature reaches 150°, about 18-20 minutes per pound.
About 10 minutes before ham reaches temperature start making your glaze.
In large skillet add pineapple juice, bourbon, maple syrup and dark brown sugar. Simmer until glaze is cooked down by about half. It should be slightly thick. Add butter and stir to combine. Remove from heat and set aside.
Take ham from oven, remove skin (it should pull off easily) and score fat in a criss-cross pattern.
Baste ham with half of the glaze, return to oven, bake for 15 minutes, re-glaze ham with remaining glaze and bake for another 15 minutes.
Remove ham from oven, let rest for 10 minutes before slicing. Serve ham hot or cold.
