1 6-8 lb cured, bone-in ham (not sliced)
4 garlic cloves, whole
1/4 cp ginger, sliced
It is a good idea to cook the ham for a bit to get some of the excess salt/brine out. Add the whole, unpeeled garlic and ginger to a stockpot, place the ham in it and top it with water. Just before it begins to boil, lower the temperature, there’s no need to make it boil, you want to keep it at a very slow simmer. Allow it to cook for about 45 minutes. If it’s not completely submerged, simmer it for 20 minutes on one side, then flip and simmer it for another 20 minutes. Remove it from the water and allow it to drain and cool.For the glaze, mix together:
1/2 cp brown sugar
1 14 oz can pineapple, crushed
1-1/2 tsp crushed chili pepper
1 tsp black pepper
1-1/2 tsp Herbs d’Provence
Preheat oven to 325°. Make a foil tent by folding 2 pieces of foil together, make sure they’re large enough to wrap the whole ham. Once the ham is cool enough to handle, score ham into diamonds and stud with the cloves.
Place the foil tent over a baking sheet and put the ham, fat side up, on the foil. Spread 1/2 of the glaze mixture all over the ham, taking care to make sure in seeps into the scores. Don’t worry if there’s liquid pooling at the bottom. Actually, that’s perfect as it will perfume the ham as it builds steam.
Tightly fold the foil around the ham, try not to squish it onto the ham or all the pineapple goodness will end up stuck to it. In the oven it goes, allow it to bake for 40 minutes. No need to check on it.
After the initial baking, remove the ham from the oven and raise the temperature to 400°. Spread the rest of the glaze over the top and sides of the ham, and place it back in the oven, only this time leave the foil open. Bake it for another 15 minutes or until it is nicely browned.
Remove from the oven and transfer the ham to a cutting board or serving platter to slice. I like to save the juices and fruit at the bottom to put over the ham when I plate it.
thanks again to anamaris!