Prep: 20 minutes plus standing
Bake: 2 hours • Serves: 16
1 can (15.25 ounces) Del Monte® crushed pineapple, drained and 1/4 cup juice reserved
1 jar (12 ounces) pineapple preserves
3/4 cup packed brown sugar
3/4 cup Schweppes® ginger ale
1 tablespoon coconut rum
1 tablespoon finely chopped crystallized ginger
1 tablespoon McCormick® pure vanilla extract
1. Preheat oven to 325°. Place ham, cut side down, on rack in large roasting pan; let stand at room temperature 30 minutes. Pour 2 cups water into pan. Loosely cover ham with aluminum foil; bake 1 hour 15 minutes or until internal temperature reaches 90°.
2. In small saucepot, whisk pineapple, 1/4 cup reserved pineapple juice, preserves, sugar, ginger ale, rum, ginger and vanilla extract; heat to a simmer over medium heat. Simmer glaze 15 minutes, whisking occasionally; remove from heat. Makes about 2 cups.
3. Remove ham from oven; brush with some glaze. Bake ham, uncovered, 45 minutes or until internal temperature reaches 130°, brushing with glaze every 15 minutes. Loosely cover ham with aluminum foil; let stand 15 minutes before serving. (Internal temperature will rise to 140° upon standing.)
4. Serve ham with remaining glaze.
Approximate nutritional values per serving (about 5-3/4 ounces ham, 1-1/2 tablespoons glaze):
342 Calories, 7g Fat, 1g Saturated Fat, 113mg Cholesterol, 1775mg Sodium,
31g Carbohydrates, 0g Fiber, 25g Sugars, 20g Added Sugars, 41g Protein