Pineapple-Glazed Ham



2 1/3 cups pineapple juice
1 cup packed brown sugar
2/3 piece (3 inches) fresh ginger, peeled and sliced
14 lb. fully cooked smoked bone-in ham

1. In saucepan, stir together 2 cups of the pineapple juice, the brown sugar and two-thirds of the ginger; bring to boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 5 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until glaze is reduced by half and thick enough to coat back of spoon, about 35 minutes. Let cool slightly, about 20 minutes.
2. While pineapple glaze is simmering, pour remaining pineapple juice and 1 cup water into roasting pan; sprinkle in remaining ginger. Place ham, fat side up, on greased rack in roasting pan. Cover tightly with foil; roast on bottom rack in 325 oven until instant-read thermometer inserted in centre reads 130°F, about 4 hours.
3. Uncover ham; peel off and discard outer skin. Trim fat layer to 1⁄4-inch thickness. Using paring knife, diagonally score remaining fat to make diamond pattern on ham. Brush half of the pineapple glaze over ham.
4. Roast, uncovered, in 375 oven, brushing with remaining glaze several times throughout (reheat glaze to loosen, if necessary), until glaze is caramelized and golden and instant-read thermometer inserted in centre reads 140, about 30 minutes. Remove ham to cutting board; cover loosely with foil. Let rest for 15 minutes before carving.

Yield: 16 servings

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