Smoked Ham​

Preparation time: 15 minutes

Bakiing time: 4 hours 40 minutes

Waiting time: 15 minutes

INGREDIENTS

1 6.36kg (14lb) Grace Smoked Leg Ham

2 sheets aluminium foil

4 cups water

1 can pineapple slices

1/4 cup sugar

1 teaspoon crushed ginger

24 whole cloves

1 bottle hot pepper sauce

12 whole cherries

DIRECTIONS

Remove ham from the freezer. Thaw in the bottom of the refrigerator for 24-36 hours.

Remove casing from ham and pat dry using a clean kitchen towel. Place two overlapping sheets of aluminium foil on work surface and use to wrap ham. Use additional aluminium foil to cover ham completely, if necessary.

Fit a rack over the roasting pan, place ham on the rack, ensuring that the fat side of the ham faces upwards; then pour water into the roasting pan. The water should NOT touch the ham.

Bake ham in a preheated oven at 180degC (350degF), allowing 20 minutes per pound.

Replenish water if necessary.

Remove ham from the oven and allow to cool for about 10-15 minutes. Ham is fully baked when the skin peels off easily.

Drain liquid from the can of pineapple slices and put it to boil with the sugar, ginger and about eight cloves. Boil until the mixture becomes syrupy. Remove from flame and add the pineapple slices to the mixture, toss and set aside.

To decorate the ham: Peel off the skin. Use a sharp knife to make diagonal slits in the ham and then stud with remaining cloves. Pour pepper sauce over the surface of the ham and spread evenly using a pastry brush. Return to the oven and bake for a further 10-15 minutes or until a golden brown colour is achieved. Remove ham from the oven.

Arrange pineapple slices over the surface of the ham and secure each with toothpicks. Place a cherry in the centre of each pineapple slice.

Note:

Thawing time will depend on the size of the ham.

The size of the roasting pan will dictate the amount of water used.

The size of the ham will determine the total baking time.

Baking time is 20 minutes per pound.

How to calculate baking time:

Example: 14lb ham

14 lbs x 20 minutes per pound = 280 minutes divided by 60 minutes = 4.67 hours.

.67 hours x 60 = 40 minutes

Total baking time: 4 hours 40 minutes

Source: gracefoods.com