Christmas East Winds tips and tricks, number three. Our way of getting you through the festive season.
Chef Tom, recommends baking your ham this Christmas with pineapple sliced over the top as a fruity Caribbean glaze. The roasted pineapple is delicious chopped up as a salsa to go with the sliced ham.
Preheat the oven to 325 degrees F (160 degrees C).
Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the centre of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the centre of each pineapple ring, and secure with a toothpick.
Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.