Ham is the rump and thigh of pork. United States law states that "ham" must be cured that is at least 20.5 per cent protein and has no water added. If the protein ration is between 18.5 and 20.5 per cent then the ham can be called "ham in natural juices." At 17 per cent it can be called "ham -- water added." Ham, especially smoked ham, is already cooked. That is why it takes such a short amount of time to "cook." Essentially, all you are doing is reheating the ham.
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Things you need
- 2 cups brown sugar
- 236ml of pineapple juice
- 1 tbsp spicy mustard
- 1 can of pineapple rings
- Lemon juice
- Meat thermometer
Slice the ham into equal portions.
Place the ham in to a covered pan, uncovered.
Dribble a small amount of lemon juice on ham slices. This will cause the pores of the ham to pucker.
Pour pineapple juice over the ham slices. Sprinkle brown sugar and spicy mustard through the ham slices.
Cover and refrigerate the ham for 12 to 24 hours, basting the ham with pineapple juice every 4 to 6 hours. A little more lemon helps the ham to absorb more of the pineapple juice but it is not necessary.
Preheat the oven to 148 degrees C.
Place the meat thermometer in the centre of a couple of slices of ham to determine the temperature. Cook until the internal temperature reaches 71.1 degrees C. This depends on the ham, but this should take about 40 minutes.
Place pineapple rings on the ham during the last 10 minutes of cooking.