Please excuse the quality of the picture. I was racing around trying to get everything ready to serve for our guests and didn’t have time to get a better picture. I’m thinking of doing this same recipe around Easter, so I hope to get better pics then!
Prep Time: 24 hours +
Cooking Time: 4 hours (depending on the size of your ham)
13 pound bone-in ham
2/3 cup brown sugar
2/3 cup honey
3 teaspoons cornstarch
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 1/2 pineapple juice
In a medium saucepan over medium heat, mix all ingredients together. Stir until it forms a nice thick glaze. Allow to cool!
I injected the ham the night before, which was much different than injecting a turkey like I’m used to. I injected about half of the marinade, placed it on a large roasting pan covered in foil and refrigerated until the next day.
The next day:
Preheat oven to 350 degrees.
Bake for 2 hours.
Remove from oven and carefully brush marinade over the top side of the ham.
Bake for 1 more hour.
Remove from oven and carefully flip the ham over and brush marinade the other side making sure that the entire ham has been brushed with glaze.
Bake for 1 more hour or until ham reaches an internal temp of 375 degrees.
Rub on half of the glaze and bake for 30 minutes more. Flip the ham over and rub on remaining glaze and bake for 1 hour more. Remove from oven and allow the ham to rest for at least 30 minutes before serving.
~Adapted from The Neely’s