Balsamic vinegar in the glaze gives this ham a delicate balance of sweet and sour. Make sure to score the ham in a crosshatch pattern before pouring the glaze over so the flavor goes through the meat.
Recipe Courtesy of the National Pork Board.
- 3 Pounds boneless ham
- 1/2 Cup water
- 8 8-ounce can crushed pineapples in juice
- 1/2 Cup honey
- 1/2 Cup balsamic vinegar
- 2 Tablespoons soy sauce
In a small heavy saucepan, bring ingredients (except ham and water) to a boil over high heat, stirring often.
Reduce the heat to low and simmer, stirring often, until the liquid is reduced by about half, 7 to 10 minutes.
Transfer to small bowl and let cool to room temperature.
Preheat oven to 350 degrees F.
Using a sharp knife, score ham in a crosshatch pattern.
Place ham in roasting pan and add 1/2 cup water.
Cover tightly with aluminum foil.
Bake for 30 minutes.
Uncover and spread half of the glaze over the ham, forcing it into the scored cuts.
Bake for 15 minutes.
Repeat with remaining glaze and bake until a meat thermometer inserted into the center of the ham reads 140 degrees F., about 15 minutes more.
If necessary, to keep glaze from scorching, tent ham with aluminum foil.
Let stand at room temperature for 10 minutes before slicing crosswise.