Morgan Glaze; Culinary Artist: Margaret Dickey; Prop Artisan: Josh Hoggle
Indulge in this luscious glazed ham, adorned with a bourbon-infused brown sugar glaze and accompanied by a homemade pineapple chutney. Encasing the ham in foil locks in its moisture, resulting in a succulent delight. Boosting the heat in the final stretch of cooking ensures the glaze turns into a delightful caramelized layer on the ham’s surface.
For a chutney that truly sings, seek out a perfectly ripe pineapple. As they mature, these fruits transition from a vibrant green to a radiant yellow, emitting a sweet, inviting aroma. This pineapple chutney is a dream paired with pork chops, tenderloins, or even jerk-spiced chicken. It’s also a fantastic party snack: dollop it on cream cheese, garnish with bacon, and sprinkle with green onions.
Morgan Glaze; Culinary Artist: Margaret Dickey; Prop Artisan: Josh Hoggle
Editor’s Note: This recipe hails from the Southern Living Test Kitchen; the recipe introduction was penned by Lisa Cericola.
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- 1/4 cup (2 oz.) bourbon
- 1 1/4 cups pineapple preserves, divided
- 1/3 cup plus 2 Tbsp. packed dark brown sugar, divided
- 1 (8- to 9-lb.) fully cooked bone-in spiral-cut ham half
- 2 fresh pineapples, peeled, cored, and cut into 1/2-inch cubes (6 cups)
- 2 Tbsp. coconut oil
- 1 red Fresno chile, seeded, and finely chopped (2 Tbsp.)
- 1 (2 1/2-inch) piece fresh ginger, peeled and minced (2 Tbsp.)
- 1/4 tsp. kosher salt
- 1/8 tsp. ground allspice
- 2 tsp. fresh lime juice (from 1 small lime)
- Preheat the oven to 350°F. Lay a sheet of aluminum foil over a baking sheet; position a wire rack within. Combine bourbon, 1 cup of the preserves, and 1/3 cup of the brown sugar in a small bowl. Lay the ham on a generous piece of foil, large enough to envelop the entire ham, and coat with half of the bourbon glaze. Wrap the ham securely in foil. Place the ham, cut side down, on the prepared rack. Add 3 cups of water to the baking sheet below the rack. Roast for 2 hours.
- While the ham bakes, heat a large cast-iron skillet over high heat until scorching. Add the pineapple; cook, stirring occasionally, until it has browned on two to three sides, approximately 10 minutes. Lower the heat to medium; introduce coconut oil, chile, and ginger. Sauté, stirring frequently, until the ingredients are softened and fragrant, about 2 minutes. Add salt, allspice, the remaining 1/4 cup preserves, and 2 tablespoons brown sugar. Continue to cook, stirring often, until the liquid is mostly gone, around 4 minutes. Remove from heat; blend in lime juice. Transfer the mixture to a bowl; let it cool to room temperature, about 20 minutes.
- After the ham has been in the oven for 2 hours, remove it and the foil. Raise the oven temperature to 425°F. Brush the ham with the remaining 1/2 cup of bourbon glaze, ensuring to coat between the slices. Return the ham to the oven, uncovered, and bake for 15 minutes at 425°F. Take out of the oven and apply the last 1/2 cup of glaze. Bake, uncovered, until a meat thermometer inserted into the thickest part of the ham reads 140°F, an additional 15 minutes. Allow the ham to rest for 10 minutes before slicing and serving with the pineapple chutney.
Preheat the oven to 350°F. Lay a sheet of aluminum foil over a baking sheet; position a wire rack within. Combine bourbon, 1 cup of the preserves, and 1/3 cup of the brown sugar in a small bowl. Lay the ham on a generous piece of foil, large enough to envelop the entire ham, and coat with half of the bourbon glaze. Wrap the ham securely in foil. Place the ham, cut side down, on the prepared rack. Add 3 cups of water to the baking sheet below the rack. Roast for 2 hours.
Morgan Glaze; Culinary Artist: Margaret Dickey; Prop Artisan: Josh Hoggle
While the ham bakes, heat a large cast-iron skillet over high heat until scorching. Add the pineapple; cook, stirring occasionally, until it has browned on two to three sides, approximately 10 minutes. Lower the heat to medium; introduce coconut oil, chile, and ginger. Sauté, stirring frequently, until the ingredients are softened and fragrant, about 2 minutes. Add salt, allspice, the remaining 1/4 cup preserves, and 2 tablespoons brown sugar. Continue to cook, stirring often, until the liquid is mostly gone, around 4 minutes. Remove from heat; blend in lime juice. Transfer the mixture to a bowl; let it cool to room temperature, about 20 minutes.
Morgan Glaze; Culinary Artist: Margaret Dickey; Prop Artisan: Josh Hoggle
After the ham has been in the oven for 2 hours, remove it and the foil. Raise the oven temperature to 425°F. Brush the ham with the remaining 1/2 cup of bourbon glaze, ensuring to coat between the slices. Return the ham to the oven, uncovered, and bake for 15 minutes at 425°F. Take out of the oven and apply the last 1/2 cup of glaze. Bake, uncovered, until a meat thermometer inserted into the thickest part of the ham reads 140°F, an additional 15 minutes. Allow the ham to rest for 10 minutes before slicing and serving with the pineapple chutney.
Morgan Glaze; Culinary Artist: Margaret Dickey; Prop Artisan: Josh Hoggle
