Wrapping the ham in foil produces a really juicy ham.
Increasing the temperature during the last 20 minutes of cooking allows the glaze to caramelize on the ham.
The pineapple chutney is great spooned over pork chops, tenderloins, or jerk-seasoned chicken.
Credit:Greg Dupree; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Ingredients
1/4cup(2 oz.)
bourbon
1 1/4cupspineapple preserves, divided
1/3cupplus 2 Tbsp.
packed dark brown sugar, divided
1(8- to 9-lb.)
1(2 1/2-inch) piece fresh ginger, peeled and minced (2 Tbsp.)
Line a rimmed baking sheet with aluminum foil; set a wire rack inside the baking sheet.
Wrap tightly in aluminum foil.
Place, cut side down, on prepared wire rack.
Add 3 cups water to baking sheet under rack.
Bake ham 2 hours.
Meanwhile, heat a large cast-iron skillet over high until very hot.
Add pineapple; cook, stirring occasionally, until browned on 2 to 3 sides, about 10 minutes.
Reduce heat to medium; add coconut oil, chile, and ginger.
Cook, stirring often, until softened and fragrant, about 2 minutes.
Add salt, allspice, and remaining 1/4 cup preserves and 2 tablespoons brown sugar.
Cook, stirring often, until liquid has mostly evaporated, about 4 minutes.
Remove from heat; stir in lime juice.
Transfer mixture to a bowl; cool to room temperature, about 20 minutes.
Remove ham from oven; remove foil.
Increase oven temperature to 425F.
Baste ham with 1/2 cup of the bourbon glaze, brushing in between slices.
Return to oven; bake, uncovered, at 425F for 15 minutes.
Remove from oven; brush with remaining 1/2 cup glaze.
Remove from oven; rest 10 minutes.
Slice and serve with pineapple chutney.
