Ham glazed with Pineapple and Hawaii Balsamics Pineapple Balsamic
The next time you cook a ham, glaze 30 minutes before it is done cooking with Crushed Pineapple and Hawaii Balsamics Pineapple Balsamic to give it that extra yum factor.
For a full size ham shoulder or butt;
1/2 Cup of drained crushed pineapple
1/4 cub of Hawaii Balsamics Pineapple Balsamic
Mix above pineapple and balsamic together well.
When ham is 30 minutes from being done, pull it out of the oven, uncover it and pour the mixture over the ham making sure all exposed areas are covered in the liquid.
Bake for the remaining 30 minutes. If glaze starts to look burnt cover ham with tin foil.
Reminder; Ham must have an internal temperature of at least 160 degrees to be safely cooked, so make sure to check with a meat thermometer