Pit Fired Ham Glazed with Pineapple and Mango Maple Syrup
Recipe courtesy Chef Jill Davie
Yield: 35 servings
2 cups store bought mango sauce or 2 mangoes, peeled, seeded and diced
1 cup maple syrup, light or dark
1-4 ounce can pineapple chunks
1 (16-ounce) can pineapple rings, juice reserved
13 to 15 pound ham, bone-in
Toothpicks, as needed
Preheat a barbecue, charcoal pit, or oven to 350 degrees F.
In a small saucepan, add the mango sauce or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. Continue to simmer for 8 minutes and then remove from the heat. Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve.