This is my traditional family fare main course for Easter Sunday dinner after sunrise morning mass.
1 large pre-cooked spiral cut ham (Kroger brand is my favorite)
1 quart orange juice
one 20 ounce can Dole Crushed Pineapple
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 medium sauce pan
1 large roasting pan
1. Combine orange juice, crushed pineapple, ground cloves and cinnamon into sauce pan, bring to a boil, then simmer on medium flame for 45 minutes. Should be reduced by then to a syrupy consistency. This is the glaze for your Easter ham.
2. Meanwhile, pre-heat oven to 350 degrees. While this is occurring, prep spiral cut ham and place it into large roasting pan.
3. Now liberally baste the ham with the orange pineapple glaze, then place it in pre-heated oven and bake for 90 minutes, periodically basting ham, with more glaze till it’s all used, every 10 minutes or so. This will create a nice coating with a grand citrus flavor.
4. Once heated thoroughly, place ham onto a deep serving platter and pour the pan remains over top. Deglaced pan with white wine, loosening all the residual matter and top that over the ham, also.