Megan VanStone’s Easter Ham with Bacon & Pineapple
© Edible Inland Northwest
Ingredients
1 bone-in ham about 10 lb
15-20 strips Bacon uncooked (you may need more or less depending on the size of ham you need.)
1 can crushed pineapple
2 cups pineapple juice (Save 1/2 a cup to make a slurry)
2 Tbsp corn starch
2/3 cup brown sugar
2 tsp fresh gingered minced
2 tsp cloves
1 tsp flaky kosher salt
Instructions
Preheat oven to 325F.
In a sauce pan combine 1 1/2 cup pineapple juice, brown sugar, ginger and clove over medium heat. Bring to a simmer until sugar is dissolved.
Mix remaining pineapple juice with cornstarch and whisk until fully incorporated.
Add slurry to the heating pineapple mixture, raise heat and continue to whisk. Bring to a boil before reducing to a simmer. After a few minutes, the mix should have a syrupy consistency, and be thick enough to coat the back of a spoon. If it’s too thick add more juice a tablespoon at a time.
Once thickened, add the drained pineapple to the syrup. Set sauce aside.
Place ham flat side down in roasting pan. Place bacon over ham in a basket weave pattern.
Once ham is completely covered in bacon coat the ham with some of the pineapple syrup. Save the remaining syrup to baste ham while it cooks.
Cover the ham with foil and place in the oven. Bake for an hour before basting with the syrup. Place back in the oven and bake for another 30 minutes.
Remove foil and add remaining syrup. Sprinkle salt over the top of the ham.
Increase oven temperature to 425F and cook until bacon is crispy, about 15 minutes.
Internal temperature of ham should be between 140F and 160F degrees.
Remove from oven and place on a serving platter.
Allow everyone to stare in awe of your masterpiece.
Congrats you killed it!