Real Cajun by Donald Link

Author:Donald Link [Link, Donald]
Language: eng
Format: epub
ISBN: 978-0-7704-3420-5
Publisher: Crown Publishing Group
Published: 2012-06-12T16:00:00+00:00

20 whole cloves

15 allspice berries

3 star anise

1 cup brown sugar

Zest and juice of ½ lemon

1 cup water

1 fresh pineapple

1 (8- to 10-pound) boiled ham

Grind the cloves, allspice berries, and star anise in a coffee grinder or mortar and pestle until finely ground. Combine the brown sugar, lemon zest and juice, and ground spices with the water in a large pot; bring to a simmer over low heat. Meanwhile, peel and dice the pineapple by cutting the rind off and slicing around the core. Cut the flesh into 1-inch pieces and add to the sugar-spice mix. Bring to a boil, reduce the heat, and simmer for 30 minutes. Allow the mixture to cool and then puree.

Preheat the oven to 350°F.

Score the ham by making ½-inch-deep cuts into the fat side, first horizontally and then vertically. Place the ham on a glazing rack on a sheet pan and bake for approximately 2 hours; the ham is already cooked, so you just want to get the center of the ham warm, 140° to 150°F on a meat thermometer.

After about 15 minutes, use a pastry brush to apply a generous amount of glaze to the ham. Repeat every 20 minutes or so, saving a little glaze for the final coating when the ham comes out of the oven.

For the juiciest results, allow the baked ham to rest for 20 to 30 minutes before slicing, to allow the juices to settle.

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