The old-fashioned pineapple glazed ham you know and love gets an upgrade with the addition of tequila and fresh lime. For this recipe, follow our Cured & Smoked Ham Tutorial or use a store-bought spiral ham.
Spiked Citrus, Pineapple & Tequila Glazed Ham
Prep time: 10 minutes
Cook time: 3 hours
|Cured & Smoked Ham (8 lbs)|
|1/2 cup||Pineapple Juice|
|1||Lime, juice & zest|
|2 T||Brown Sugar|
|2 T||Pineapple Juice|
|TT||Desert Pepper Tequila Blend|
|1/4||Pineapple, cored & sliced thin|
- Remove ham from the refrigerator 1 hour prior to baking.
- Preheat the oven to 325° F.
- Prepare the glaze: In a mixing bowl, whisk together marmalade, pineapple juice, tequila, lime zest and juice, brown sugar and honey.
- Heat a saucepan over medium-low heat, then add the marmalade mixture. Bring to a hard simmer, whisking occasionally for 5 minutes, then whisk in slurry. Remove from heat.
- Remove stockinette or packaging, then score the ham’s fat cap, creating a cross-hatch/diamond-cut look.
- Pour one cup of water into the bottom of a deep cast iron skillet. Tear off 2 large pieces of aluminum foil and place inside the skillet, with approximately 6 inches overlay to wrap ham. Set ham on top of foil (flat-side down) in the pan and pour ½ cup of glaze over the ham, using a brush to spread evenly.
- Season with Desert Pepper, then use toothpicks to secure pineapple and lime to the outside of the ham. Bring up foil overlap, then loosely wrap. Tent with an additional sheet of foil, if needed.
- Place ham on the lower oven rack and bake for 2 to 2 ½ hours, until 145° F internal.
- Remove ham from the oven and increase temperature to 425° F.
Carefully unfold foil to expose ham and pour additional glaze over ham. Leave ham exposed and roast an additional 15 to 20 minutes, basting with glaze every 5 minutes. Edges should be caramelized.
- Remove ham from the oven and let rest for 15 minutes, then carve and serve.