Prep Time: 1 hour

Cook Time: 10 minutes per pound

Servings: 8-12, based on 7 to 10 pound ham

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Kitchenware List:

• Frying pan

• Saucepan

• Heavy duty skillet

• Shallow roasting pan

• Small bowls

• Food injector

• Meat thermometer

• Aluminum foil​​

 

Ingredients List:

• 1 cured ham with bone ~ 7 to 10 pounds

• 7 cooked bacon strips with saved drippings

• Whole cloves

• 3/4 T. ground cloves

• 4 pineapple rings

• 1 3/4 c. pineapple juice

• 1/4 c. molasses

• 1/2 c. light brown sugar

• 1/4 c. bourbon

• 2 t. wet mustard

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​Mild Version

• 1/4 t. Rosetta's Farm Carolina Reaper chili pepper spice blend

• 1 1/2 T. Rosetta's Farm Sweetie Pie chili pepper spice blend

 

Wild Version

• 1 1/4 t. Rosetta's Farm Carolina Reaper chili pepper spice blend

• 1 1/4 t. Rosetta's Farm Chipotle Habanero chili pepper spice blend

• 1 1/2 T. Rosetta's Farm Sweetie Pie chili pepper spice blend

Ham Infusing Instructions:

Fry the bacon strips until crisp then remove them and leave the drippings. Over low heat, add your dried mild to wild spice blend preference into the drippings and gently mix for ~ one minute until fragrant.

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Transfer the spiced drippings into a bowl and whisk in the wet mustard. Fill the food injector with the emulsified flavorful drippings and liberally inject the ham slowly. * Add oil if the mixture gets dry during injection.

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Ham Cooking Instructions:

Preheat the oven to 350 degrees.

Garnish the ham with whole cloves, pineapple rings, and cherries and drizzle 1/8 c. pineapple juice on top. Set the dressed ham in a shallow roasting pan.

Pour 1 1/2 c. pineapple juice into the roasting pan and cover with aluminum foil and cook until the internal temperature is 120 degrees (~ 90 minutes for a 7 to 10 pound ham).

At 120 degrees, it is time for the first glazing.

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Molasses Bourbon Ham Glaze Instructions:

In a saucepan add:

• 1/8 c. pineapple juice

• ¼ c. molasses

• ½ c. light brown sugar

• 1 T. wet mustard

• ¼ c. bourbon 

 

Ham Gravy Instructions:

Cool the ham drippings and skim off excess oil. Pour the ham drippings into a saucepan with 1 can of chicken broth (14.5 oz.) and bring this a low boil.

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In a heavy-duty skillet, add 2 T. of cooking oil over medium heat until the oil starts to smoke. Add 2 T. of flour into the oil and stir until it is smooth (~ 4 minutes). Add one additional tablespoon of flour into the roux and smooth it in for ~ 1 minute. Slowly add the boiling ham drippings and chicken broth into the roux. Increase the heat in the skillet and bring the gravy to a full boil while stirring.