Pineapple-Glazed Ham

Ingredients for Pineapple-Glazed Ham

• 1/2 pineapple, peeled, sliced into rings

• 1 large orange, sliced into thick rounds

• 1 (10-lb.) cured smoked bone-in ham or 6-lb. cured boneless ham

• 725ml pineapple juice

• 120ml de vinagre de sidra de manzana

• 120ml (packed) light brown sugar

• 60ml hot sauce

• Maraschino cherries (for serving)

Preheat oven to 149°C. Stack 2–3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about 3/4" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 46°C, 3–3 1/2 hours for boneless, 3 1/2–4 hours for bone-in.

Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat; simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.

Remove ham from oven and increase oven temperature to 218°C. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 218°C, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 52°C, 12–15 minutes. Carefully transfer ham to a cutting board and let rest 30–60 minutes before slicing.

While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20–25 minutes.

Serve ham with roasted fruit and cherries alongside.

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