Caramelized Pineapple Glazed Spiral Ham

 

Caramelized Pineapple Glazed Spiral Ham

2 cans of unsweetened pineapple juice (2-6 ounce cans)
3/4 cup brown sugar
2 tablespoons butter
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon salt
1-10 pound smoked spiral cut ham (ours was 3 pounds)
2 tablespoon cold water
1-1/2 tablespoon cornstarch

Preheat oven to 350 F and line a pan with aluminum foil. Take ham out of fridge, place in pan lined with foil, and let get to room temperature. In a sauce pan add all ingredients for the sauce minus the ham, water, and cornstarch. Bring to a boil and let simmer for 15 minutes. Towards the end mix the water and cornstarch and add to the sauce to thicken it. Slice spiral slices almost to the bottom and drizzle thickened sauce between each slice. Cover ham with foil and bake in oven for 60 minutes. Turn oven up to 425 F. Take ham out of oven and pour remaining glaze over the top. Place back in oven for 30 minutes till edges start to caramelize. Take ham out of oven and let it rest for 15 minutes before slicing and serving. We used up every bit of the sauce; for a ham larger than 3 pounds I'd double the sauce recipe to have extra to serve as a gravy. We'll be having leftovers all week long.