Flavorful ham that will be the talk of the table.
1 Berks Hickory Smoked Whole Ham, bone out, about 8 pounds
1 can pineapple slices, 10 ounces
1/2 cup light brown sugar
zest and juice from 1 lime
1 teaspoon ground ginger
Maraschino cherries for garnish (optional)
Preheat the oven to 325 degrees. Score the ham using a sharp knife into a diamond pattern. Put the ham and 1/4 cup of water in a 9 x 13-inch baking dish.
Puree the can of pineapple slices and juice in a food processor or blender, reserving 3 slices for garnish. In a medium sauce pan, combine the pineapple puree with the brown sugar, the lime juice, lime zest and ground ginger. Bring to a boil over medium-high heat, stirring often, until the mixture is reduced and has formed a loose chutney consistency, about 10-12 minutes. Brush the ham with some of the chutney glaze, and put some of the chutney glaze in the baking dish around the ham.
Cover the ham with foil and bake for 1 hour. Uncover the ham and baste with the pan liquid and brush with some more chutney glaze. Cook for an additional 1/2 hour. Remove the ham and top the ham with the reserved pineapple rings, securing them with toothpicks and maraschino cherries, if using. Brush and baste the ham with the chutney glaze and pan liquid and return the ham to the oven for another 20-25 minutes. Remove the ham and serve with the pan juices and the chutney glaze.