Description
A delicious recipe for Easter ham featuring a sweet and savory pineapple-tamarind glaze that will impress your guests.
Ingredients
Scale
- 1 fully cooked bone-in ham (about 8–10 pounds)
- 1 cup pineapple juice
- 1/2 cup tamarind paste
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 325°F (165°C).
- Score the surface of the ham in a diamond pattern.
- In a saucepan, combine pineapple juice, tamarind paste, brown sugar, Dijon mustard, ginger, cinnamon, cloves, and black pepper. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Brush the glaze over the ham, making sure to get it into the scored areas.
- Place the ham in a roasting pan and cover loosely with foil.
- Bake for about 1.5 to 2 hours, basting with the glaze every 30 minutes.
- Remove the foil for the last 30 minutes of cooking to allow the glaze to caramelize.
- Once done, let the ham rest for 15 minutes before slicing.
- Garnish with chopped parsley before serving.
Notes
- For a spicier glaze, add a pinch of cayenne pepper.
- Leftover ham can be used in sandwiches or soups.
- Ensure the ham is fully heated through before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 oz
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg