1 half-bone tender ham, 3 kg
1 large fresh pineapple or 1 can of pineapple in syrup - 450 g
2 tablespoons of mustard
1 tablespoon of vinegar
2 cups of concentrated pineapple juice from a bottle - 480 ml
4 tablespoons of Karo
1 half-bone tender ham, 3 kg
1 large fresh pineapple or 1 can of pineapple in syrup - 450 g
2 tablespoons of mustard
1 tablespoon of vinegar
2 cups of concentrated pineapple juice from a bottle - 480 ml
4 tablespoons of Karo
Remove the ham rind, if present
Preheat the oven to moderate temperature (180°C)
Place the ham in a baking dish with the fatty side up
Make cuts in 1/2 circle shape using a round cookie cutter 3 cm in diameter
Deepen the cuts and place a small piece of pineapple in each cut
In a small bowl, mix together the mustard and vinegar and brush it over the ham and pineapple
Pour the pineapple juice into the baking dish
Cover lightly with aluminum foil
Bake for 1 hour, occasionally basting with the juice
If necessary, add a little water to the baking dish so that there is liquid
Remove the ham from the oven and place it in a serving platter
Mix Karo with 1 tablespoon of the remaining juice from the baking dish and brush it all over the ham
Serving warm or at room temperature with the remaining sauce from the baking dish, apart
Yield: 15 portions
Note: Replace pineapple pieces if they become too dry.
