print Hoisin and Pineapple Glazed Picnic Ham
Hoisin sauce is a classic Chinese barbecue sauce. Made famous by dishes like Peking Duck, Hoisin can be used in meat, seafood and vegetable dishes and works perfectly with this smoked Springer’s ham. Use leftover glaze for a sauce to pour over ham slices.
Makes 15 servings.
|1||Springer’s Picnic Ham|
|2/3 cup||Hoisin sauce||160 mL|
|1/3 cup||pineapple juice||80 mL|
|1/4 cup||ginger ale||60 mL|
|1/2 tbsp||soy sauce||8 mL|
|1/2 tbsp||Worcestershire sauce||8 mL|
Preheat oven to 375°F (190°C)
In small saucepan, combine Hoisin, pineapple juice, ginger ale, soy sauce and Worcestershire sauce. Stir while bringing to a boil. Boil for 5 minutes, while stirring occasionally, then remove from heat. Let cool for 5 minutes.
With a sharp knife, score ham skin into 1 1/2 inch (3.8 cm) wide squares, about half an inch (1.25 cm) deep.
Brush ham liberally with Hoisin glaze and bake for 20 minutes. Remove and brush again with glaze. Baste with glaze twice more every ten minutes, then reduce oven temperature to 350°F (180°C) and bake for 30 minutes or until skin has darkened but not burned. Tent loosely with foil and continue cooking until internal temperature reaches 145 °F
Let ham rest for 10 minutes before slicing.
Source: Springer’s Meat (springersmeats.com)