Country Ham with Holiday Glaze

Country Ham with Holiday Glaze
Our hams are brined and smoked in the traditional country way. Brining and smoking meats was a way to preserve meat before refrigeration was widely available.
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Ingredients
  1. 1 5 - 7 lb. Grassroots Farm Country Ham
  2. 1 fresh organic pineapple (OK to substitute a can of pineapple rings)
  3. 1/2 c. dark brown organic sugar
  4. 4 T. Dijon style mustard
Instructions
  1. To prepare ham, unwrap and reverse brine. Place ham in a deep stainless steel, ceramic or glass bowl that is close fitting. Pour cold water over the ham to cover and place in refrigerator for at least 4 hours. Change water every 4 hours. You are removing the salt brine that was part of the preserving and smoking process. If you just roast the ham without reverse brining, the ham will be so salty you'll not be able to enjoy it. 2 hours before cooking, replace the water with apple cider for the final soak.
  2. This ham is not pre-cooked. Remove ham from cider and pat dry, but do not rinse. Reserve cider. Place ham in roaster. Score fat in diamonds. Add 1 cup of cider to roasting pan and cover. Allow 20 minutes per pound at 350 degrees.
  3. While ham is baking, prepare pineapple. Cut off top and bottom. Stand pineapple on its bottom and slice down the sides to remove the brown exterior. Then lay flat and cut vertical slices 1/2" thick. Using a small biscuit cutter, cut out the core in the center. The rings will be anchored to the ham with toothpicks at the same time the glaze is put on. Mix the brown sugar and mustard. It should be very thick. Adjust until the mixture is as thick as frosting.
  4. Check ham periodically to be sure it is moist. Add more cider if needed. When allotted time is up, remove ham. Turn oven up to 425 degrees.
  5. "Frost" the ham with glaze and "pin" pineapple rings to the ham all over. The hot ham will make the glaze runny, so work quickly and spoon glaze back over as you work. Return the ham, uncovered, to the oven for 15 - 20 minutes until the edges of the pineapple have started to brown. Spoon glaze over the meat at least once more and again when you take it out.
  6. Remove ham from oven and allow to sit for 15 minutes before carving. Serve the pineapple with the slices of ham.
Notes
  1. Leftovers are superb in a rich mac and cheese dish, as hot ham sandwiches on sandwich rolls, with a baked sweet potato and leafy spinach salad for a quick weeknight dinner, or as part of a hearty country style weekend breakfast with Grassroots Farm's own farm-fresh eggs.
Grassroots Farm, LLC http://www.grassrootsfarmllc.com/

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