Chinook Honey Ham
Honey Ham is not very common in western Canada, but with this recipe you’ll have a fan-favourite on the dinner table that will rival anything you could buy ready made. The biggest key is to baste it at regular intervals!
- 1 Ham (pre-cooked, bone in)
- 1 C (250ml) packed brown sugar
- 1- 8 oz (250 ml) can sliced pineapples
- ½ C (125ml) Chinook honey
- ½ C (125ml) butter
- 2 Tbsp (25ml) Dijon mustard
- ¼ C (60 ml) cloves
Preheat oven to 325°F (165°C).
Drain pineapple juice and save. In a small saucepan combine brown sugar, pineapple juice, honey, Dijon mustard and butter. Bring to a boil then reduce heat and simmer for 10 min. to thicken. Set aside.
Score ham, cutting outside rind into diamond or square pattern. Stick cloves into ham at intervals, in corners of pattern. Place in a roasting pan and bake uncovered, basting with sauce every 20 minutes. Bake approximately 15 min per lb (.45 kg.), placing the pineapple slices on outside of ham for the final ½ hour. Remove from oven, and let sit a few minutes before carving.