1 bone-in half ham, 7-10#
Whole cloves – enough to stud ham all around top about an inch apart
Aluminum foil – enough to tent ham in a large roasting pan and form a tight seal
3/4 cup 100% pineapple juice (Knudsen’s is my preferred brand)
3/4 cup 100% orange juice
1 large apple, peeled and diced (Use Johnagold if available…highest amount of pectin)
1/2 tsp. cinnamon
1. In a small saucepan combine the juices and apple and bring to a boil. Boil until apple pieces soften and the juices start to thicken. Continue until the juice is reduced to about 3/4 cup and is slighty syrupy. Remove from heat, strain the apples out and discard them and set glaze aside. Reheat the glaze if necessary when it comes time to glaze ham.
If you are going to soak the ham, DON”T UNWRAP IT! Place Porky in a large container and cover with hot tap water and let it sit for 45 minutes. Drain the water and repeat for another 45 minutes. While the ham is soaking make your glaze.
2. Preheat the oven to 250 degrees and set the oven rack on the lowest setting.
3. Unwrap the ham and place in a large roasting pan. Stud the ham with the cloves (about an inch apart). If you don’t have cloves or don’t want to use them, no worries. This will not make or break your ham prowess! Cover the ham with foil, making a little tent for it and seal the foil tightly against the sides of the roasting pan.
4. Bake the ham until an instant read thermometer registers 100 degrees when placed into ham’s center. This cooking time calculates to about 10 minutes per pound. If you did not soak the ham in how water, then you have to increase your cooking time to 18-20 minutes per pound.
5. Remove the ham from the oven,remove the foil and turn the oven temperature up to 350 degrees. Brush half of the glaze onto the surface of the ham, like you are painting it. Return the ham to the oven for 10 minutes.
6. Remove ham from oven and brush with more of the g glaze. Let the ham sit for about 15 minutes before slicing. If there is any glaze left over, mix it with the ham juices to serve with sliced ham.
1. Select Veggies of choice. I chose peppers, onions, cherry tomatoes and courgettes. (NB: For anyone who would like to point out that Courgettes are not ‘Paleo’ then do kindly pull your head out of your bottom. Nobody got fat or sick eating a courgette every once in a while.)
2. Chop appropriately and grill for approximately 30 minutes
3. Add Paleo Pesto to taste.
Serve and enjoy.
Thanks to Paleo Companion for the Ham Recipe.